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Skillet Chicken Supper

 Skillet Chicken Supper
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
6 ServingsPrep: 30 min. Cook: 30 min.

Ingredients

  • 1 cup King Arthur Unbleached 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

2 of 2

Skillet Chicken Supper (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.