Chicken Skillet Supper Food

TUSCAN CHICKEN SKILLET

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
• Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
• Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
• Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

PESTO CHICKEN SKILLET SUPPER

Steps:

• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
• Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
• In a small bowl, stir together the pesto and cream.
• Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

SKILLET CHICKEN SUPPER

Steps:

• In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside. , In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm. , Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.

SKILLET CHICKEN SUPPER

Steps:

• In a resealable plastic bag, combine flour, garlic powder and pepper.
• Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside.
• In a large skillet, cook chicken in oil until browned on all sides; drain.
• Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken.
• Add vegetables.
• Bring to a boil; reduce heat.
• Cover and simmer for 30-40 minutes or until chicken juices run clear.
• Remove chicken and vegetables; keep warm.
• Combine reserved flour mixture and remaining water until smooth; add to the cooking juices.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve with the chicken and vegatables.
• yield 6 servings.

CHICKEN SKILLET SUPPER

Steps:

• Mix flour with garlic powder and pepper; coat chicken pieces, reserve remaining flour mix.
• In lg skillet, cook chicken in hot oil until browned.
• Mix 1-1/4 cup water, soy sauce, and oregano.
• Pour over chicken.
• Add vegetables.
• Bring to a boil, reduce heat and simmer, covered for 30 minutes.
• Remove chicken and vegetables.
• Mix reserved flour with remaining water until smooth.
• Add to pan, bring to a boil.
• Cook and stir for 2 minutes, or until thickened and bubbly.
• Serve with the chicken.

CHICKEN AND SAUSAGE SKILLET SUPPER

Steps:

• Heat the olive oil to medium heat in a large skillet and saute the sausage, onion and peppers for about 10 minutes or until the vegetables are tender.
• Add the garlic and cook, stirring constantly, for 30 seconds.
• Add the chicken broth and bring to a boil.
• Stir in the rice and Cajun seasoning.
• Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
• Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
• Remove from heat and stir in parsley.

ITALIAN CHICKEN SKILLET SUPPER

Steps:

• 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.