In a medium nonstick skillet, heat oil over medium-high heat until hot. Sprinkle chicken with garlic-pepper blend; place in hot skillet. Cook 3 minutes. Turn chicken. Place carrot strips and celery slices around chicken; cover and cook an additional 3 minutes.
Add broth and onions to skillet; bring to a boil. Reduce heat; simmer 5 to 10 minutes or until chicken is fork tender, its juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; cover to keep warm.
In a small bowl, combine water and flour until well blended. Add to vegetable mixture; cook and stir until bubbly and thickened. Serve vegetable gravy over chicken. Makes 4 servings.
Ingredients
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1 teaspoon olive oil
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4 boneless, skinless chicken breast halves
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1/2 teaspoon garlic-pepper blend
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1 carrot, cut into small julienne strips (large)
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1 stalk celery, cut into 1/4 inch thick slices
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1 cup chicken broth
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1/4 cup sliced green onions
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1/4 cup water
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2 tablespoons all purpose flour
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