Once again,
a Land O Lakes recipe that doesn’t let you down. This dish was ready by the time I had my
rice cooked. It’s pretty, it’s healthy
and it’s tasty! I used my Börner
mandolin to cut the julienned carrots to make it easy.
Garden Skillet
Chicken
3
Whole Chicken Breasts --
Boneless, Skinless, cut in half
3
Tablespoons Flour, All-purpose
2
Tablespoons Butter
1/3 Cup
Teriyaki Sauce
3
Tablespoons Lemon Juice
1/2 Teaspoon Sugar
1
Teaspoon Garlic -- finely chopped
1
Cup Carrots -- 2 x 1/8 x
1/8" julienne
4
Ounces Pea Pods -- or 6 ounces
frozen pea pods
Cooked Rice
Coat chicken
with flour, shake off excess. In 10"
skillet melt butter until sizzling; add chicken. Cook over medium heat until chicken is
lightly browned (5-7 minutes). Turn
chicken over; continue cooking until lightly browned (5-7 minutes more).
Stir in
teriyaki sauce, lemon juice, sugar and garlic.
Add carrots, continue cooking, stirring occasionally, until mixture
comes to a full boil (3-4 minutes).
Cover;
continue cooking 7 minutes. Remove
cover, stir in pea pods. Continue
cooking 3 minutes. Turn chicken over;
continue cooking until chicken is fork tender (2-3 minutes). Serve over rice.
6 Servings
"Land O Lakes Treasury of Country
Heritage Meals & Menus "
Per Serving:
333 Calories; 17g Fat (47.7% calories from fat); 32g Protein; 10g Carbohydrate;
1g Dietary Fiber; 103mg Cholesterol; 753mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat;
1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Mmmm - looks delicious. Last night we had a new chicken breast meal that was touted as wonderful and very healthy. It left us wanting a different meal - will make your dish next time!
ReplyDeleteJust wanted to say how much I have enjoyed looking at this blog this morning! What a breath of fresh air! I loved going through the Do You Remember post.
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