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Name: Chicken-Vegetable Skillet
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Broth, chicken; 1/2 ts Oregano; 1 tb Parsley, chopped; 3 md Potatoes, red skinned,; 1/4 c Wine, white, dry; 1 md Onion, sliced; 1/4 ts Pepper; 8 Thighs, chicken, skinned,; 1 lg Tomato, coarsely chopped; 1 tb Oil, vegetable; 1/2 lb Mushrooms, quartered; 3/4 ts Salt, divided

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INGREDIENTS

1/4 c Broth, chicken
1/2 ts Oregano
1 tb Parsley, chopped
broiler/fryer type
3 md Potatoes, red skinned,
scrubbed, cut in
1/4 c Wine, white, dry
1 md Onion, sliced
1/4 ts Pepper
8 Thighs, chicken, skinned,
1/4inch slices
1 lg Tomato, coarsely chopped
fat trimmed
1 tb Oil, vegetable
1/2 lb Mushrooms, quartered
3/4 ts Salt, divided

Servings

INSTRUCTIONS

Sprinkle the chicken with a 1/4 teaspoon of salt. In a large non-stick fry pan, heat the oil over medium-high temperature heat. Add chicken and cook, turning, about 8 minutes or until brown on both sides. Remove chicken; set aside. In the same pan, layer potatoes, onion, chicken, mushrooms, and tomato. In 1-cup measure, mix together broth and wine. Pour over chicken and vegetables. Sprinkle oregano, remaining salt and pepper over all. Heat to boiling; cover, reduce heat to medium-low and cook for about 20 minutes or until the chicken and vegetables are fork tender. Sprinkle with fresh parsley before serving. Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

NOTES

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Chicken-Vegetable Skillet

1/4 c Broth, chicken
1/2 ts Oregano
1 tb Parsley, chopped
 broiler/fryer type
3 md Potatoes, red skinned,
 scrubbed, cut in
1/4 c Wine, white, dry
1 md Onion, sliced
1/4 ts Pepper
8 Thighs, chicken, skinned,
 1/4inch slices
1 lg Tomato, coarsely chopped
 fat trimmed
1 tb Oil, vegetable
1/2 lb Mushrooms, quartered
3/4 ts Salt, divided

Sprinkle the chicken with a 1/4 teaspoon of salt.         In a large non-stick fry pan, heat the oil over medium-high  temperature heat.         Add chicken and cook, turning, about 8 minutes or until brown on  both sides.  Remove chicken; set aside.         In the same pan, layer potatoes, onion, chicken, mushrooms, and  tomato.         In 1-cup measure, mix together broth and wine.  Pour over chicken  and vegetables.  Sprinkle oregano, remaining salt and pepper over all.         Heat to boiling; cover, reduce heat to medium-low and cook for  about 20 minutes or until the chicken and vegetables are fork tender.         Sprinkle with fresh parsley before serving.         Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest       :       Delmarva Poultry Industries, Inc.       :       Georgetown, Delaware, 19947-9622    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 4 Servings

Calories: 44
Calories from Fat: 32 (73%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 458.9mg		16 %
Potassium 23.6mg		1 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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