|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pan-Roasted Chicken with Summer Vegetables |
|
Serves: 4 Print this RecipePrep Time: 30 minutes (ready in 1 hour) - Yield: 4 servings 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 to 3 1/2 pounds cut-up frying chicken 2 tablespoons olive or vegetable oil 1 large onion, sliced 2 garlic cloves, minced 2 medium tomatoes, coarsely chopped 1 red bell pepper, cut into large pieces 1 small zucchini, sliced 1 small yellow summer squash, sliced 1 tablespoon chopped fresh basil 1. In resealable plastic bag, combine flour, salt and pepper; shake to mix. Add chicken pieces to bag in batches; shake to coat. 2. Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken; cook until golden brown on all sides. 3. Remove chicken from skillet. Add onion and garlic to skillet; cook over medium heat until tender. Add tomatoes. Return chicken to skillet; cover and cook over medium-low heat for 30 minutes. 4. Add bell pepper, zucchini and summer squash; cover and cook an additional 5 to 10 minutes or until chicken is fork-tender, juices run clear and vegetables are crisp-tender. 5. Remove chicken from skillet; place on serving platter. Add basil to skillet; mix well. Serve vegetables over chicken. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 520 * Calories from Fat: 260 * % Daily Value: Total Fat: 29 g 45% * Saturated Fat: 7 g 35% * Cholesterol: 135 mg 45% * Sodium: 270 mg 11% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 4 g 16% * Sugars: 7 g * Protein: 46 g * Vitamin A: 40% * Vitamin C: 70% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 1 Starch, 1 Vegetable, 6 Lean Meat, 2 Fat or 1 Carbohydrate, 1 Vegetable, 6 Lean Meat, 2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Crisp Oven-Fried Chicken Garlic Roasted Chicken Herb Butter-Basted Chicken Spicy Barbecued Chicken Pan-Roasted Chicken with Summer Vegetables Lemon-Herb Roasted Chicken Roasted Chicken and Vegetables Provencal Braised Chicken Paprikash Sage and Rosemary Roast Chicken Chicken Cacciatore Poached Chicken Breasts Herb Cheese-Stuffed Chicken Breasts Oven Chicken Cordon Bleu Baked Chicken Kiev Easy Chicken Parmigiana Grilled Caribbean Chicken Piccata Chicken Chicken Marengo Lemon Chicken Chicken and Black Bean Burrito Chicken Almond Ding Subgum Chicken Stir-Fry Colorful Chicken Fried Rice Chicken and Fluffy Dumplings Teriyaki Grilled Chicken Kabobs Chicken a la King Double-Dipped Chicken Nuggets Chicken Paprikash Pot Pie Chicken Tetrazzini Casserole Quick Chicken Divan Chicken, Artichoke and Rice Casserole Chicken Wild Rice Amandine Sour Cream Chicken Enchiladas Party Chicken Fajitas Mexican-Style Chicken Wraps Slow-Cooked Turkey Dinner Bacon Cheddar Chicken Fillet Melts Roast Chicken Roast Turkey Herb-Roasted Turkey Breast Turkey on the Gas Grill Wild Rice and Sausage Dressing Bread Stuffing for Poultry Chicken or Turkey Gravy Giblet Gravy Cornish Hens with Apple-Raisin Stuffing Grilled Turkey Drumsticks Grilled Turkey Tenderloins Turkey Slice Saute with Vegetables Honey-Mustard Chicken Sandwiches Greek Marinated Turkey Slices Turkey Saltimbocca Roast Goose with Chestnut-Prune Stuffing Duckling a l`Orange Spicy Rub Thyme and Rosemary Herb Rub Southern Barbecue Basting Sauce Curry-Peach Glaze Herb-Lemon Basting Sauce Timetable for Roasting Poultry Cook's Note: Chicken Nutrition Cook's Note: Testing for Doneness Cook's Note: Convenient Cuts Cook's Note: How to Bone a Chicken Breast Cook's Note: Quick Cubed Chicken Cook's Note: Nonstick Tricks Cook's Note: How to Roast and Carve Poultry Cook's Note: Stuffing Tips |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
