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Italian Chicken Skillet Supper Recipe

Italian Chicken Skillet Supper Recipe photo by Taste of Home

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Romano cheese, sliced vegetables and pine nuts jazz up this saucy chicken dinner from Barbara Lento of Houston, Pennsylvania. “It’s easy, and we love it!” Barbara says.

This recipe is:

Quick

Diabetic Friendly

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Italian Chicken Skillet Supper Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese

Directions

Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. 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 for 2-3 minutes or until wilted. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Return chicken to the pan; heat through. Sprinkle with cheese. Yield: 2 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 chicken breast half with 1/2 cup vegetable mixture equals 248 calories, 10 g fat (3 g saturated fat), 70 mg cholesterol, 548 mg sodium, 12 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

Originally published as Italian Skillet Supper in Cooking for 2 Spring 2008, p45

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Italian Chicken Skillet Supper

Italian Chicken Skillet Supper

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Reviewed on Jun. 24, 2012 by mmmurphy11

Excellent!!! We pretty much followed the recipe, except mixed the flour, broth, and mustard before adding, and we also added capers. Served it over angel hair pasta. Will probably toast the pine nuts next time (and there will definitely be a next time!).

Reviewed on Apr. 27, 2012 by robinlaz

Easy and tasty - a new favorite

Reviewed on Jan. 16, 2012 by chilipower

Delish!!!! I doubled the recipe to serve four and the family pronounced it like something you get at a restaurant. Didn't have pine nuts.

Reviewed on Nov. 28, 2011 by feldnj42

I didn't use pine nuts, and I used more cheese and butter than recommended, but this dish was an absolute winner! Delicious!

Reviewed on Feb. 17, 2011 by Corrydon

The basics of this recipe are great. I did modify it slightly and here is what I did.

2 boneless skinless chicken breasts, halved and pounded slightly just to even out. Sprinkle skin side with garlic salt and freshly ground pepper. In a skillet large enough to hold the chicken in a single layer, melt 1 Tablespoon butter with 1 Tablespoon extra-virgin olive oil until it bubbles. Cook chicken skin side down until well browned - about 4 minutes, turn and cook other side about 4 minutes or until no longer pink. Remove to a plate and cover with foil to keep warm.

1/2 pound fresh mushrooms, quartered

1 medium onion sliced in thin wedges

2 cloves garlic, minced

1/2 small red pepper, in long thin slices

2 cups tender spinach leaves

1 Tablespoon flour

1/2 cup chicken broth or chardonnay wine

1 Tablespoon Country Dijon Mustard

In the same skillet saute the mushrooms, onions, garlic and red pepper until crisp-tender. Add spinach and cook and stir until just wilted. Combine flour chicken broth or wine and mustard and stir into vegetables. Bring to a boil. Return chicken to the skillet and heat through. Serve with oven roasted potatoes and enjoy!

Reviewed on Jan. 29, 2010 by yummypoptart31

This recipie was very delicious! I WILL be cooking this again for sure! :-)