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Italian Chicken Skillet Supper

Romano cheese, sliced vegetables and pine nuts jazz up this Italian sauteed chicken. It’s easy, and my whole family loves it. —Barbara Lento, Houston, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 teaspoons reduced-fat butter
  • 1 teaspoon olive oil
  • 1/4 pound small fresh mushrooms, sliced
  • 1/2 medium onion, chopped
  • 1/4 cup chopped sweet red pepper
  • 1 tablespoon pine nuts
  • 2 cups fresh baby spinach
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • 1-1/2 teaspoons spicy brown mustard
  • 2 teaspoons shredded Romano cheese
  • Optional: Penne pasta and fresh basil

Directions

  • Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm.
  • In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes.
  • Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.
Nutrition Facts
1 chicken breast half with 1/2 cup vegetable mixture: 248 calories, 10g fat (3g saturated fat), 70mg cholesterol, 548mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
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