Chicken and Vegetables
Recipe courtesy of the USDA
Ingredients
- 1 1/2 tablespoons margarine
- 1 teaspoon garlic powder
- 1/2 cup onions chopped
- 1 pound chicken thighs 4 ounces each, boneless and skinless
- 1 package 10 ounces cut green beans, frozen
- 1/4 teaspoon pepper
Instructions
- In heavy skillet, melt margarine. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
- Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
- Place green beans, pepper and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
- Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.
Notes
Note: To remove bone from bone-in chicken thighs: Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove.