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
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
Reviews
Love all of the ingredients but way too bland.
Like others, I made this in a non-stick pan, but at the end, I put the juice on one side of the pan and had it over the burner only and cooked it down. Took an extra 8-10 minutes, but well worth it. Husband said this is a keeper!
What other vegetable can you besides asparagus or fresh green beans?
This has for sure made it into our monthly rotation. So easy and quick for a weeknight meal. I do add a little dry ranch dressing mix for some added punch, and it would be so easy to vary this with your favorite veggies and different spices. It’s a really great basic recipe
Love this!!!
When I saw this , I thought it would be a good way to use up the last of some leftover turkey, so I used that instead of the chicken. I also used the end of the frozen asparagus from last years garden. It was really tasty! I will definitely make this again when I have more fresh in the garden.
Didn't think this had much flavor. Maybe it was because I also used a non-stick pan. Maybe next time I would add some fresh thyme with the mushrooms and finish the dish with some fresh parsley.
I made this recipe and it was very good. I used a non-stick skillet and I had some liquid in the pan after sauteing the chicken, which I kept and added back to the skillet with the chicken mixture as directed in step 3. It made the sauce runny so next time I will try discarding that liquid.