“From Betty Crocker's cookbook from the 70's.”
READY IN:
1hr
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into pieces.
  2. Mix flour, 1 tsp salt, paprika, and pepper; coat chicken.
  3. Heat oil in 12-inch skillet. Fry chicken over medium heat until light brown, 10-15 minutes.
  4. Add 1/4 cup water and thyme. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
  5. Add frozen cauliflower, frozen peas, celery, onion, 1/4 c water and red pepper. Heat to boiling; reduce heat.
  6. Cover and simmer until chicken is done and vegetables are crisp-tender; sprinkle with 1 tsp salt.
  7. Chicken Green Bean Skillet: Substitute 1 10 oz package frozen green beans and 2 medium carrots, sliced, for the cauliflower and peas.

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