CHICKEN AND GARDEN VEGETABLE SKILLET

Chicken and Garden Vegetable Skillet image

Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons butter or margarine
1/2 cup Progresso™ panko bread crumbs
1 lb boneless skinless chicken breasts, cut into strips
2 large shallots, sliced (about 3/4 cup)
1 medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1 1/2 cups)
1 cup julienne (matchstick-cut) carrots (about 3 oz)
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup medium-dry sherry or chicken broth
1/4 cup half-and-half
3 tablespoons grated Parmesan cheese

Steps:

In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 1/2 g