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Skillet Chicken Supper Recipe

Photo by: Taste of Home

100% would make again

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This recipe is a hearty main dish. It's gently spiced with a tasty vegetable medley. Frozen mixed vegetables can be used instead of peas.—Marlene Muckenhirn, Delano, Minnesota

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6 Servings
Prep: 30 min. Cook: 30 min.

Ingredients

1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
1-3/4 cups water, divided
1/2 cup soy sauce
1/2 teaspoon dried oregano
3 medium red potatoes, cut into 1-inch chunks
3 large carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
1 package (10 ounces) frozen peas

Directions

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. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 435 calories, 19 g fat (5 g saturated fat), 88 mg cholesterol, 1,389 mg sodium, 28 g carbohydrate, 5 g fiber, 36 g protein.

Skillet Chicken Supper published in Taste of Home August/September 2000, p53

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