Skillet Chicken With Vegetables Recipe

Skillet chicken with vegetables is a herbed chicken perparation cooked with white wine. Floured and cooked in butter along with wine, the skillet chicken with vegetables is best served with the wine sauce poured over it with a side of choice.


Health IndexAverageCuisine
CourseMain Ingredient


 Carrots2 Large, cut into julienne strips
 Celery stalks2 , cut into julienne strips
 Chicken breast halves4 , skinned and boned
 All purpose flour1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Chopped fresh tarragon/1/2 to 3/4 teaspoon dried whole tarragon1 1⁄2 Teaspoon
 Dry white wine1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1467 Calories from Fat 490

% Daily Value*

Total Fat 56 g85.4%

Saturated Fat 31.4 g157.2%

Trans Fat 0.2 g

Cholesterol 520 mg

Sodium 2576.9 mg107.4%

Total Carbohydrates 47 g15.8%

Dietary Fiber 6.8 g27%

Sugars 9.6 g

Protein 166 g332.6%

Vitamin A 525.6% Vitamin C 38.3%

Calcium 27.1% Iron 54.3%

*Based on a 2000 Calorie diet


Cook carrots and celery in a small amount of boiling water until crisp tender; drain and return to saucepan.
Stir in 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
Place each piece of chicken between 2 sheets of wax paper, and flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper; dredge chicken in flour mixture.
Melt 1/4 cup butter in a large skillet over medium heat.
Add chicken, and cook 3 to 4 minutes on each side or until golden brown.
Remove chicken, reserving drippings in skillet.
Drain chicken on paper towels; keep warm.
Add tarragon and wine to pan drippings, stirring well.
Arrange vegetables on individual serving plates; place chicken on top of vegetables.
Spoon wine sauce over vegetables and chicken.