This is a fast and easy supper. It tastes good with dumplings, or couscous, or mashed potatoes. If I want to serve this to more than four people, I do the initial steps of browning the chicken and sauteeing the vegetables, but then I put everything into a large casserole and finish cooking it in the oven.
Chicken Skillet Supper
3-4 skinless, boneless chicken breasts, each cut into 3 smaller pieces
1/4 cup flour
salt and pepper
butter or oil for browning chicken
1/2 onion, chopped
4 cloves of garlic, minced
2 cups sliced mushrooms
4 medium carrots, peeled and sliced or julienned
1 cup chicken stock
1/4 cup white wine (optional)
parsley or dill for garnish
In frying pan, heat a dab of butter over medium heat. Dredge chicken pieces in flour. Brown chicken quickly, seasoning with salt and pepper to taste. Remove chicken to bowl, keeping warm. Deglaze frying pan with white wine, reserving liquid with the chicken. Reheat pan, adding a small amount of butter to saute chopped onion, mushrooms and sliced carrots about 5 minutes. Then add minced garlic and leftover flour from dredging, stirring to coat vegetables, cooking 1-2 minutes longer. Add chicken stock into the pan, bring to a boil. Return chicken and any liquid to the pan; reduce heat, cover and simmer, stirring occasionally until chicken is tender, about 20-30 minutes. Sprinkle with garnish just before serving. Makes about 4 servings.