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Skillet Chicken and Vegetables Recipe

My mother-in-law and sisters-in-law put together a cookbook containing my husband's favorite meals when we got married. This stir-fry is one of the recipes in the book.—Annette Phillips, Baton Rouge, Louisiana

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4 Servings
Prep: 20 min. Cook: 40 min.

Ingredients

2 tablespoons vegetable oil
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup sliced onion
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 tablespoons Worcestershire sauce
1/2 to 1 teaspoon salt
1/2 teaspoon dried oregano
2 cups sliced zucchini
1 package (10 ounces) frozen green beans, thawed

Directions

In a large skillet, heat oil over medium-high heat. Brown chicken, a few pieces at a time; remove from skillet and set aside. Discard all but 2 teaspoons drippings. Saute onion in drippings until tender. Add soup, Worcestershire sauce, salt and oregano; stir until smooth. Add chicken; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Add zucchini and green beans; cover and simmer for 10 minutes or until chicken juices run clear. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 592 calories, 35 g fat (9 g saturated fat), 156 mg cholesterol, 1,147 mg sodium, 16 g carbohydrate, 4 g fiber, 52 g protein.

Skillet Chicken and Vegetables published in Country Chicken Cookbook , p52

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