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Chicken and Vegetable Skillet Supper




Source of Recipe


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List of Ingredients




1 tablespoon oil
1 pound chicken breasts, boneless, skinless
1 small onion thinly sliced
1 teaspoon ckicken-flavor instant bouillon
1/2 teaspoon drid tarragon leaves
3/4 cup hot water
2 cups frozen broccoli, carrots and cauliflower
2 tablespoons water
1 tablespoon cornstarch

Recipe



Heat oil in large skillet over medium heat until hot. Add chicken and onion; cook until chicken is browned on all sides.

Meanwhile, in small bowl, cimbine bouillon, tarragon and 3/4 cup hot water; mix well. Add bouillon mixture to chicken; bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until chicken is fork-tender and juices run clear.

Add frozen vegetables to chicken; cook 4 to 6 minutes or until vegetables are crisp-tender.

In small bowl, combine 2 tbsp water and cornstarch, blend well. Add to liquid in skillet; cook and stir intil thickened and bubbly.

2 servings
6 points per serving