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Quicker Comforting Chicken
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
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
- 1. 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.
Nutrition Facts
1 each: 605 calories, 47g fat (29g saturated fat), 205mg cholesterol, 856mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 27g protein.
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