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Quicker Comforting Chicken Recipe

Quicker Comforting Chicken Recipe photo by Taste of Home

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This recipe uses canned potatoes and frozen baby carrots to speed up the recipe. Along with quicker-cooking chicken breast, the canned and frozen vegetables reduce the simmering time, so this dinner can be on the table in less than half an hour.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Quicker Comforting Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, sliced and separated into rings
1-1/2 cups frozen baby carrots, thawed
1/2 cup butter, cubed
1 can (15 ounces) small whole potatoes, drained
1 cup heavy whipping cream
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Add the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 605 calories, 47 g fat (29 g saturated fat), 205 mg cholesterol, 856 mg sodium, 19 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Quicker Comforting Chicken in Quick Cooking November/December 1999, p40

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Quicker Comforting Chicken

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Reviewed on Jun. 12, 2012 by Stacyz

a favorite

Reviewed on Oct. 15, 2011 by tiajbkuntz

I just made this tonight for my family and made only two not so big substitutions: fresh baby carrots instead of frozen and canned sliced potatoes instead of whole. The only reason I switched these two was because that was what I had on hand. We loved it! I will totally be making this again! It cooked up fast and easy, smelled great! My family ate it all up with no leftovers! Oh, and I cut my carrots in half because they were fresh so they would cook faster.

Reviewed on Apr. 23, 2010 by katelehne

my all-time favorite one-dish meal! I use fresh baby carrots, cut the whole potatoes in half, and use fat-free evaporated milk and 1/4 cup of butter to make it lower in fat. Excellent!

Reviewed on Nov. 03, 2009 by 3castles

Absolutely creamy and delicious. I used fresh whole baby carrots the first time I made it instead of the canned ones and sliced fresh potatoes. 2nd time I didn't have any carrots so I went with double potatoes, that was yummy! This is a wonderful recipe. Kids and hubby loved it too. Will make this often!