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Recipe: Chicken and Vegetables (using chicken thighs)

Main Dishes - Chicken, Poultry
CHICKEN AND VEGETABLES

1 1/2 tablespoons margarine
1 teaspoon garlic powder
1/2 cup chopped onions
1 lb 4 oz chicken thighs, boneless, skinless*
1 (10 oz) package frozen cut green beans
1/4 teaspoon pepper

Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.

Place chicken in the 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 frozen 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.

*TO REMOVE BONE FROM CHICKEN THIGHS:
Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove it.

Makes 4 Servings, about 1 cup each
Source: USDA
MsgID: 24475
Shared by: Betsy at Recipelink.com
Board: Frugal/Budget Cooking at Recipelink.com
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