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chicken & *snap pen skillet Recipe

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This recipe for chicken & *snap pen skillet is from Mike's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Kraft Extra Virgin Olive
Oil Sun-Dried Tomato
Dressing, divided
8 small bone-in skinless
chicken thighs (1 t/lb./675 g)
1 Tbsp. sugar
3 cloves garlic, thinly sliced
1/2 tsp. crushed red pepper
1/2 cup 25%-less-sodium
chicken broth
1/2 lb. (225 g) sugar snap
peas, trimmed
1 cup loosely Packed fresh
basil leaves, torn
Directions:
Directions:
Heat 1 Tbsp. dressing in large
nonstick skillet on medium-high heat'
Add chicken; cook 5 min. on each
side or until each thigh is golden
brown on both sides.
ADD sugar, garlic and crushed pepper;
cook and stir 1 min. Add remaining
dressing and broth; stir. Bring to boil;
cover. Simmer on medium heat
5 min. or until chicken is done (170'F)
stirring occasionally. Stir in peas; cook
covered, 5 min., stining occasionally
REMovE from heat. Stir in basil
Nutrition BONuS: The sugar snap
peas provide an excellent source of
vitamin C.
calories 250, fat 10 g (sat 2 5 g), chol 100 m9' sodium

 

 

 

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