Rosemary Chicken & Garden Vegetables
A flavorful and healthy chicken recipe combination that features rosemary and a hint of lemon.
10 min.prep time
30 min.total time
1 1/4 pounds small new red potatoes, quartered
1 tablespoon water
2 teaspoons finely chopped fresh garlic
12 ounces boneless skinless chicken breasts, cut crosswise into 1-inch strips
1 (8-ounce) package fresh mushrooms, trimmed, halved
1 (10-ounce) package (1 1/2 cups) frozen green peas
1 teaspoon freshly grated lemon peel
1/2 teaspoon dried rosemary
1/2 teaspoon salt
Combine potatoes and water in large microwave-safe bowl. Cover with vented plastic food wrap. Microwave on HIGH (100% power), stirring once, until steaming hot and partially cooked (5 to 6 minutes). Drain.
Meanwhile, melt butter in 10-inch skillet until sizzling; add garlic, chicken pieces and mushrooms. Cook over medium-high heat, stirring occasionally, until lightly browned (7 to 9 minutes). Add potatoes and mix lightly.
Reduce heat to medium. Cover; cook, stirring occasionally, until potatoes are just tender (5 to 8 minutes). Stir in peas, lemon peel, rosemary and salt. Cover; continue cooking until peas are tender (3 to 4 minutes).
Nutrition Facts (1 servings)
Dietary Fiber: 5g
Recipe #9538b©1997Land O'Lakes, Inc.