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One-Pan Chicken Breasts and Vegetables – A Quick & Healthy Dinner Idea

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Ingredients

Adjust Servings:
2 extra large chicken breasts, skin on and bone in
3 tablespoons oil
1 tablespoon butter (not margarine)
1 medium yellow onion, diced
1 1/2 cups water
2 teaspoons salt
2 chicken bouillon cubes
2 sprigs fresh parsley
1 large bay leaf
1/2 teaspoon thyme leaves
5 medium yellow onions, peeled and halved
5 medium yukon gold potatoes, unpeeled and cut in quarters
6 medium carrots, peeled, cut lengthwise, and then cut horizontally in 3-inch segments
16 ounces mushrooms, halved
1 tablespoon cornstarch, mixed with

Nutritional information

555.4
Calories
215 g
Calories From Fat
23.9 g
Total Fat
7.2 g
Saturated Fat
61.9 mg
Cholesterol
1822.3 mg
Sodium
64.3 g
Carbs
9.6 g
Dietary Fiber
15.4 g
Sugars
24.9 g
Protein
491g
Serving Size

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One-Pan Chicken Breasts and Vegetables – A Quick & Healthy Dinner Idea

Features:
    Cuisine:

    This takes advantage of the huge Perdue chicken breasts now available to make a stove top dish that only requires 70 minutes to cook!

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms, This takes advantage of the huge Perdue chicken breasts now available to make a stove top dish that only requires 70 minutes to cook!, This takes advantage of the huge Perdue chicken breasts now available to make a stove top dish that only requires 70 minutes to cook!


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    Steps

    1
    Done

    Film the Bottom of a Very Large Kettle or Dutch Oven, Add Butter, and Cook Over Medium Heat Until Butter Is Melted. Raise Heat and Brown Chicken Breasts on Both Sides; Remove from Kettle or Dutch Oven.

    2
    Done

    Add Diced Onion and Cook Until Onion Is Transparent. Add Chicken Breasts Back Into Kettle or Dutch Oven and Add Remaining Onions, Water, Salt, Chicken Boullion, Parsley, Bay Leaf, and Thyme. Bring Contents to a Boil, Cover, and Simmer For 10 Minutes.

    3
    Done

    Add Potatoes, Carrots, and Mushrooms, Raise Heat to Bring Contents to a Boil, Cover, and Simmer For 50 Minutes.

    4
    Done

    Remove Meat and Vegetables to a Warmed Vegetable Dish. Raise Heat to High and Boil Liquid For 10 Minutes. Mix Cornstarch With Water, Stir in, and Boil Until Sauce Is Glossy and Slightly Thickened. Add Butter, Stir Until Butter Is Melted, and Pour Sauce Over the Meat and Vegetables.

    5
    Done

    Cut Chicken Breasts in Half Horizontally For Easy Serving and Add Salt and Pepper to Taste.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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