Dinner is on the table in half an hour with this easy skillet meal chock full of vegetables and chicken in a light, herbed sauce. Serve it with mashed potatoes or cooked egg noodles.

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Servings: 4

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Ingredients

  • 4 boneless skinless Ontario Chicken Breasts
  • 2 tbsp (25 mL) butter
  • Salt and pepper
  • 4 Ontario Carrots, thinly sliced
  • 6 large Ontario Mushrooms, quartered
  • 2 tbsp (25 mL) minced Ontario Onion
  • 1 clove Ontario Garlic, minced
  • 1/4 tsp (1 mL) each dried thyme and rosemary leaves
  • 1 cup (250 mL) chicken broth
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) low-fat plain yogurt
  • 1 cup (250 mL) frozen Ontario Green Peas

Instructions

Pound chicken to flatten slightly. In large heavy skillet, melt butter over medium-high heat; cook chicken until browned on both sides, 3 to 4 minutes, sprinkling lightly with salt and pepper. Remove to warm platter.

Reduce heat to medium; cook carrots, mushrooms, onion, garlic, thyme and rosemary, stirring often, for 5 minutes.

Add broth to pan; bring to boil, scraping up any brown bits. Stir cornstarch into yogurt and add to pan. Place chicken and any juices on top; cover and cook over low heat for 8 minutes or until chicken is no longer pink inside and carrots are tender. Sprinkle with peas; cover and heat through for 2 minutes.

Nutritional information

1 Serving

  • PROTEIN: 31 grams        
  • FAT: 9 grams
  • CARBOHYDRATE: 17 grams
  • CALORIES: 268
  • FIBRE: 4 grams
  • SODIUM: 450 mg