Saucy BBQ Chicken & Potato Skillet |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Was looking for something quick and easy to do with the chicken breasts I had thawed. It was raining outside and I didnt want to heat up th oven. Yummy. Ingredients:
10 red potatoes, halved (1 lb.) |
2 teaspoons oil |
4 small boneless skinless chicken breast halves (1 lb.) |
1 medium onion, sliced |
2 cups frozen peas |
1/4 cup reduced-sodium fat-free chicken broth |
1/4 cup kraft original barbecue sauce |
1/4 cup kraft catalina dressing |
Directions:
1. PLACE potatoes in microwaveable dish; cover.
2. Microwave on HIGH 15 minute or until tender.
3. MEANWHILE, heat oil in large nonstick skillet on medium-high heat.
4. Add chicken and onions; cook 10 minute or until chicken is browned on both sides, turning chicken over after 5 minute and stirring onions occasionally.
5. ADD potatoes, peas, broth, barbecue sauce and dressing; mix well.
6. Cover.
7. Reduce heat to medium-low; simmer 5 minute or until peas are heated and chicken is cooked through (170°F.)
8. Substitute cubed leftover cooked potatoes for the new potatoes. Prepare as directed, omitting the first step.
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