Skillet Chicken and Veggies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My mother-in-law and sisters-in-law put together a cookbook containing my husband's favorite meals when we got married. This stir-fry is one of the recipes in the book.—Annette Phillips, Baton Rouge, Louisiana Ingredients:
2 tablespoons vegetable oil |
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
1 cup sliced onion |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2 tablespoons worcestershire sauce |
1/2 to 1 teaspoon salt |
1/2 teaspoon dried oregano |
2 cups sliced zucchini |
1 package (10 ounces) frozen green beans, thawed |
Directions:
1. In a large skillet, heat oil over medium-high heat. Brown chicken, a few pieces at a time; remove from skillet and set aside. Discard all but 2 teaspoons drippings. Saute onion in drippings until tender. Add soup, Worcestershire sauce, salt and oregano; stir until smooth. Add chicken; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Add zucchini and green beans; cover and simmer for 10 minutes or until chicken juices run clear. Yield: 4 servings.
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