Chicken Cauliflower Skillet |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Betty Crocker's cookbook from the 70's. Ingredients:
2 1/2 lbs chicken |
1/3 cup flour |
1 teaspoon salt |
1/2 teaspoon paprika |
1/8 teaspoon pepper |
3 tablespoons vegetable oil |
1/4 cup water |
1/2 teaspoon dried thyme |
1 (10 ounce) package frozen cauliflower |
1 (10 ounce) package frozen green peas |
1 medium stalk celery, chopped |
1 small onion, chopped |
1/4 cup water |
1 medium red pepper, sliced |
1 teaspoon salt |
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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