Skillet Corn & Chicken
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| 4 | each |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 1 | can |
soup, golden corn
|
* |
| ½ | cup |
milk
|
|
| 2 | cups |
broccoli florets
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 4 | each |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 1 | can |
soup, golden corn
|
* |
| 118 | ml |
milk
|
|
| 473 | ml |
broccoli florets
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 0.6 | ml |
black pepper
|
|
Directions
In skillet, cook chicken 10 minutes or until browned in hot butter or margarine.
Remove; set aside.
Spoon off fat.
In skillet, combine remaining ingredients.
Heat to boiling.
Return chicken to skillet.
Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often.
Garnish with tomato wedges and fresh thyme if desired.
