Skillet Chicken Supper Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 each: 435 calories, 19g fat (5g saturated fat), 88mg cholesterol, 1389mg sodium, 28g carbohydrate (6g sugars, 5g fiber), 36g protein.
Reviews for Skillet Chicken Supper
"I was surprised at how good this was......it's simple, but I just loved the veggies, and especially the little red potatoes, in the sauce. I did cut down the soy sauce to just a fourth of a cup, but it seems like the brand I use from the health food store is pretty strong. I love dishes like this that are all in one skillet....this is one I'll be making frequently!"
"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."
"enjoyed, it was easy and fast."
"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"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.