Chicken and Vegetables
Ingredients:
1-1/2 tablespoons butter
1 teaspoon garlic powder
1/2 cup red onions, chopped
1 pound plus 4 ounces chicken thighs, skinless
10-ounce package cut green beans, frozen
1/4 teaspoon pepper
Directions:
- Remove skin and bone; cut thighs into bite-sized pieces.
- Place cornflakes in plastic bag and crush by using a rolling pin.
- Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
- Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
- Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
- Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.
Preparation time: 6 minutes
Cooking time: 25 minutes
Note: To remove bone from chicken thighs:
- Place chicken on cutting board. Remove skin from thighs.
- Turn chicken thighs over.
- Cut around bone and remove it.
4 Servings, about 1 cup each
Per serving:
- Calories 190
- Total fat 11 grams
- Saturated fat 3 grams
- Cholesterol 57 milligrams
- Sodium 109 milligrams
