1 pound chicken
1 Tbsp butter
1 pound frozen stew vegetables, thawed & drained.
1 bottle (12 oz) golden chicken gravy
1/3 cup chicken broth
1/2 tsp basil
In skillet, melt butter. Add chicken; cover and cook for 3 minutes. Turn chicken over. Add vegetables, gravy, broth, and basil to skillet; stir gently. Bring to a boil. Cover and cook over medium heat 8 minutes or until chicken is done and vegetables are tender.
Serves 4
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