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Skillet Chicken Dinner for 2

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Submitted by LTaylor1963

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 2
MEDIUM MEDIUM ONIONS
sliced 1/2 inch
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dry crushed
½ 2.5
TEASPOON ML BLACK PEPPER
½ 226.8
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 0.5
BUNCH BUNCH SPINACH
chopped, no stems
¼ 59
CUP ML OLIVES
ripe, pitted, sliced *

Directions

About 40 minutes before serving:

In a 10 inch skillet (non-stick sauce pan for 1 serving) over medium-high heat, heat the oil then add onions and cook until soft and golden brown.

Remove onions to a bowl and set aside.

On a sheet of waxed paper, mix the flour, salt, rosemary and pepper, blending well.

Coat each piece of chicken.

Cook the chicken pieces over medium high heat in the remaining oil until golden brown on all sides.

Add the potatoes, lemon juice, cooked onions and ¼ cup of water to the chicken in the skillet.

Do not reduce the liquid for one serving or the pot is likely to boil dry.

Heat to boiling, then reduce heat, cover and simmer for 20 min or until the chicken and potatoes are fork tender.

The juices of the chicken will run clear when pierced with a knife.

Stir in the spinach and olives, cooking until the spinach is just wilted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 219 27% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1267mg 53%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 31%
Sugars g
Protein 15g
Vitamin A 160% Vitamin C 75%
Calcium 17% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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