Savoury Skillet Chicken

Name: Savoury Skillet Chicken
Yield: 0
Ingredients: 6 boneless skinless chicken breasts; 1/4 cup (50 mL) Robin Hood® All-Purpose Flour; 2 tbsp (30 mL) Vegetable Oil; 2 cups (500 mL) sliced button mushrooms; 1/4 cup (50 mL) each thinly sliced red pepper and onion; 1/2 tsp (2 mL) each oregano leaves and black pepper; 1 chicken bouillon cube; 1/2 cup (125 mL) boiling water; 1 can (354 mL) Carnation® 2% Evaporated Partly Skimmed Milk 2% Evaporated Partly Skimmed Milk

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

6 boneless skinless chicken breasts
1/4 cup (50 mL) Robin Hood® All-Purpose Flour
2 tbsp (30 mL) Vegetable Oil
2 cups (500 mL) sliced button mushrooms
1/4 cup (50 mL) each thinly sliced red pepper and onion
1/2 tsp (2 mL) each oregano leaves and black pepper
1 chicken bouillon cube
1/2 cup (125 mL) boiling water
1 can (354 mL) Carnation^® 2% Evaporated Partly Skimmed Milk

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Dust chicken breasts with flour, reserving any excess.

Step 2:

Heat 1 tbsp (15 mL) vegetable oil in large non-stick skillet over medium-high heat. Brown chicken, about 2 minutes per side. Transfer to plate; tent with foil to keep warm. Heat remaining vegetable oil in skillet. Cook mushrooms, red pepper, onion, oregano and pepper 5 minutes or until softened. Stir in reserved flour.

Step 3:

Dissolve bouillon cube in water; stir into skillet along with evaporated milk. Return chicken to pan. Cover and simmer 6 to 8 minutes or until chicken is cooked through.