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.


  1. 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!

  2. Just 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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