Twenty Minute Chicken Stew Recipes

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A 20-MINUTE CHICKEN PARMESAN



A 20-Minute Chicken Parmesan image

Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.

Provided by Aleksa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
1 egg
½ cup seasoned bread crumbs
2 tablespoons butter
1 ¾ cups pasta sauce (such as Barilla Napoletana®)
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
¼ cup chopped fresh parsley

Steps:

  • Press chicken breasts with the palm of your hand to flatten to an even thickness.
  • Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
  • Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
  • Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g

TWENTY-MINUTE CHICKEN STEW



Twenty-Minute Chicken Stew image

Stews typically take hours of simmering, but not this one! By starting with boneless chicken breast, nourishing canned vegetables, and two fresh vegetables that most households have on hand, we've created a homey chicken stew that takes minimum chopping (just an onion and a couple of potatoes), a minimum cooking time (less than 15 minutes of simmering), and no last-minute shopping (a reasonably stocked pantry should have everything in-house). You can vary the herbs to suit your family's taste.

Provided by cannedfood

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, coarsely chopped
1 lb boneless skinless chicken breast, cut in 1-inch pieces
2 medium red potatoes, 1-inch dice
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 1/2 cups canned reduced-sodium chicken broth
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1/2 cup 2% low-fat milk
salt and pepper, to taste (optional)

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, stirring often, about 1 minute.
  • Add the chicken breast and potatoes, and sauté until the chicken loses its raw look, stirring constantly, about 2 minutes.
  • Add flour, thyme and sage, and stir until the chicken is coated with flour. Stir in the broth and bring to a boil, stirring often. Turn down to a simmer, cover, and cook until the potatoes are tender, about 12 minutes.
  • Stir in the peas, carrots, green beans and milk, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately.
  • Servings: 6.
  • Nutritional Information Per Serving: Calories 270; Total fat 5g; Saturated fat 1.5g;.
  • Cholesterol 65mg; Sodium 490mg; Carbohydrate 27g; Fiber 4g; Protein 29g; Vitamin A 90%DV*; Vitamin C 25%DV; Calcium 8%DV; Iron 15%DV.
  • *Daily Value.

Nutrition Facts : Calories 249.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 45.5, Sodium 207.8, Carbohydrate 30.3, Fiber 5.6, Sugar 7, Protein 24.2

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