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Skillet Chicken With Vegetables

southern.chef's picture
Skillet chicken with vegetables is a herbed chicken perparation cooked with white wine. Floured and cooked in butter along with wine, the skillet chicken with vegetables is best served with the wine sauce poured over it with a side of choice.
  Carrots 2 Large, cut into julienne strips
  Celery stalks 2 , cut into julienne strips
  Chicken breast halves 4 , skinned and boned
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped fresh tarragon/1/2 to 3/4 teaspoon dried whole tarragon 1 1⁄2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)

Cook carrots and celery in a small amount of boiling water until crisp tender; drain and return to saucepan.
Stir in 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
Place each piece of chicken between 2 sheets of wax paper, and flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper; dredge chicken in flour mixture.
Melt 1/4 cup butter in a large skillet over medium heat.
Add chicken, and cook 3 to 4 minutes on each side or until golden brown.
Remove chicken, reserving drippings in skillet.
Drain chicken on paper towels; keep warm.
Add tarragon and wine to pan drippings, stirring well.
Arrange vegetables on individual serving plates; place chicken on top of vegetables.
Spoon wine sauce over vegetables and chicken.

Recipe Summary

Main Dish

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Skillet Chicken With Vegetables Recipe