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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
  • Total Time
    Prep: 30 min. Cook: 30 min.
  • Makes
    6 servings

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.
Nutrition Facts
1 each: 435 calories, 19g fat (5g saturated fat), 88mg cholesterol, 1389mg sodium, 28g carbohydrate (6g sugars, 5g fiber), 36g protein.

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