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Chicken & Broccoli Skillet 02/04/12

I make this dish quite often, especially during the week when things are hectic and I’m in a rush for time. This is a quick, yet healthy meal to prepare. If you’re really short on time, use a bag of oriental stir-fry in place of the onion, green peppers and mushrooms. This should save some chopping time on your part. Enjoy.

Chicken & Broccoli Skillet
Side: White Rice

4 chicken breasts, boneless and skinless
2 c broccoli florets
1/4 c chopped onion
1/4 c chopped green pepper
1 can(s) stewed tomatoes, italian-style, sliced
1 can(s) mushrooms, sliced (small can)
1 tsp oregano
3 Tbsp butter, divided
1 minced garlic clove
italian seasonings, to taste
parsley flakes

Melt 1 1/2 tbsp butter in a large skillet. Add broccoli, onion, pepper, oregano, garlic and Italian seasonings to skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.

Add tomatoes & mushrooms. Cover and cook 1 to 2 minute or until heated through. Set aside vegetable mixture; keep warm.

Add remaining butter to another skillet. Rinse boneless chicken pieces; pat dry. Add to skillet. Sprinkle with parsley. Cook chicken over medium heat about 10 minutes or until chicken is tender, no longer pink inside & golden brown, turning twice.

Serve chicken pieces with vegetable mixture spooned over top.