Garden Skillet Chicken

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.