CHICKEN PRIMAVERA

Liquid Core^® Skillet

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium carrots, cut into thin strips
• 1 small onion, sliced and separated into rings
• 1 small green pepper, cut into thin strips
• 1 small zucchini, unpeeled, sliced into 1/2” coins
• 1 cup half-and-half cream
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup white cooking wine or chicken broth
• 2 tablespoons grated Parmesan cheese

Preparation:

1. In a small bowl, combine half-and-half cream, cornstarch, salt and pepper. Set aside.
   
   
2. Preheat Liquid Core^® Skillet, uncovered, at 375°F (190°C). Add chicken, browning 5 minutes per side in covered skillet. Remove chicken; set aside.
   
   
3. Add carrots, onion, green pepper and zucchini; stir to combine. Cover; reduce heat to 225°F (108°C). Cook 3 to 4 minutes until vegetables are tender-crisp.
   
   
4. Add wine or broth to vegetable mixture. Stir to combine and then bring to boil. Continue boiling, reducing liquid to half. Add the half-and-half cream mixture, stirring until thickened.
   
   
5. Return chicken to skillet. Cover; reduce heat to simmer. Cook 15 to 20 minutes or until chicken is done. Sprinkle with Parmesan cheese just before serving.
   

Serves 4