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Skillet Chicken Supper Recipe

Skillet Chicken Supper Recipe photo by Taste of Home

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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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Skillet Chicken Supper Recipe

Prep: 30 min. Cook: 30 min.

Yield: 6 Servings

30 30 60

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.

Nutritional 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.

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

Full-Bodied White Wine

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

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Skillet Chicken Supper

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(1-4) of 4 reviews

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Reviewed on Jul. 30, 2012 by blhenn

Really easy all in one recipe. I did use all chicken breast because we are boneless white meat people. But this had really good flavor.

Reviewed on Feb. 02, 2010 by ringling

enjoyed, it was easy and fast.

Reviewed on Jun. 24, 2009 by isabella_linda

I've made this so many times. I do remove the skin before I add it to the seasoned flour. Very good and comforting dish

Reviewed on Jan. 04, 2008 by FriedaG

This reminds me so much of a dish that my grandmother used to make. Unfortunately, I never got her recipe, but I like to think that this is very close. I could make this once a week and my family would never tire of it.