Chicken Maryland Cooking Time Food

CHICKEN MARYLAND

Chicken Maryland image

A tasty chicken and vegie dish, from American Diabetes Association. Feel free to use any combination of fresh vegies equaling 4 cups. Serve with cooked brown rice.

Provided by Outta Here

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
fresh ground pepper, to taste
salt, to taste
1 teaspoon paprika
6 lbs skinless chicken thighs (may be boneless)
1 tablespoon olive oil
2 cups low sodium chicken broth
1 cup carrot, peeled and diced
1 cup cauliflower floret
1 cup onion, diced
1 cup green beans, diced

Steps:

Place flour, salt, pepper and paprika in a zippered plastic bag.
Add chicken thighs and shake to coat.
Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
Add vegetables, cover and cook until vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 494.6, Fat 15.6, SaturatedFat 3.8, Cholesterol 282.4, Sodium 327.6, Carbohydrate 14.8, Fiber 1.8, Sugar 2.4, Protein 70.2

CLASSIC CHICKEN MARYLAND

Classic Chicken Maryland image

This rich, delicious dish will leave you and your sweetie feeling very satisfied. It'll be on the table in no time so it's useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits.

Provided by Realtor by day

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 tablespoon olive oil
1 tablespoon butter
8 ounces heavy cream
4 ounces white wine
2 teaspoons Dijon mustard
salt and pepper
4 ounces lump crabmeat

Steps:

In a medium skillet, melt butter and heat together with olive oil.
Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

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