Skillet Chicken Breast Dinner With Savory Gravy And Vegetables Food

SKILLET CHICKEN AND VEGETABLES

Skillet Chicken and Vegetables image

Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

4 chicken thighs with skin and bone
1 tablespoon paprika
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine
Chopped fresh parsley

Steps:

Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP

Mom's Chicken Breasts With Mushroom Soup image

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

Provided by BarbryT

Categories Chicken Breast

Time 1h5m

Yield 3-6 serving(s)

Number Of Ingredients 7

Ingredients

3 -6 chicken breast halves
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can)
5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can)
onion salt
celery salt
garlic powder
pepper

Steps:

Preheat oven to 350°F.
Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
In a medium bowl, combine condensed soup and half and half.
Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

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