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Chicken Skillet
Prep 5min
Total20min
Ingredients7
Servings4
89% less sat fat • 70% less sodium than the original recipe. Lean chicken, slim zucchini, skinny waist. Wide smile, full stomach, big taste. Sounds like the perfect meal for only 20 minutes of work.
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Ingredients
8shallots or 1 large onion
4medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4teaspoon salt
1/4teaspoon ground black pepper
1tablespoon olive oil
1medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4cup snipped fresh parsley
Directions
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1
Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
2
Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
3
Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
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*Percent Daily Values are based on a 2,000 calorie diet.
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89% less sat fat • 70% less sodium than the original recipe. Lean chicken, slim zucchini, skinny waist. Wide smile, full stomach, big taste. Sounds like the perfect meal for only 20 minutes of work.
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