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Chicken Veggie Skillet

I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. —Rebekah Beyer, Sabetha, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 teaspoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup sherry or chicken stock
  • 2 tablespoons cold butter, cubed

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.
  • In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.
  • Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.
  • Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.
Nutrition Facts
1 cup: 228 calories, 11g fat (4g saturated fat), 73mg cholesterol, 384mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

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