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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I've been making this vegetable dish for years and recently added the chicken to make it a one-pan meal. It never fails to get raves from men and women alike! Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
1 cup water |
2 cups sliced zucchini , cut 1/4 inch slices |
1 package (14 ounces) frozen baby carrots or 3 cups fresh baby carrots |
5 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream or milk |
2 teaspoons chicken bouillon granules |
1/2 teaspoon prepared mustard |
1/2 teaspoon dill weed, divided |
1/8 teaspoon pepper |
dash nutmeg |
1 can (14-1/2 ounces) small whole onions, drained |
1-1/2 cups soft bread crumbs |
3/4 cup shredded cheddar cheese |
1/2 cup coarsely chopped walnuts |
Directions:
1. In a large skillet, bring chicken and water to a boil. Reduce heat and simmer, uncovered, for 3 minutes on each side (chicken will not be completely cooked). Remove chicken from cooking liquid and place down the center of an ungreased 13-in. x 9-in. baking dish; set aside.
2. Cook zucchini and carrots in cooking liquid for 5 minutes or until zucchini just begins to soften; drain and set aside. In a large saucepan, melt 2 tablespoons butter; stir in flour and cook for 1 minute. Stir in cream until smooth. Add bouillon, mustard, 1/4 teaspoon dill, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
3. Spoon 1/2 cup sauce over chicken. Add the zucchini, carrots and onions to remaining sauce. Spoon along sides of baking dish. Melt remaining butter; toss with bread crumbs, cheese, walnuts and remaining dill.
4. Spoon over chicken and vegetables. Bake, uncovered, at 375° for 30-35 minutes or until topping is browned and sauce is bubbly. Yield: 6 servings.
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