Chicken Skillet Supper

Chicken Skillet Supper

Chicken Skillet Supper


Makes 4 to 6 servings


1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground paprika
1/8 teaspoon garlic powder
1 whole chicken (about 3 pounds), cut into serving pieces
1 tablespoon vegetable oil
2 tablespoons water
1 medium onion, chopped
1 medium potato, peeled and cut into 2X1/4-inch pieces
1 tablespoon slivered almonds (optional)
1 can (8 ounces) tomato sauce
1 cup chicken broth
1 teaspoon sugar
1 package (10 ounces) frozen French-cut green beans or mixed vegetables


  1. Mix salt, pepper, paprika and garlic powder in small bowl; rub over chicken. Heat oil in large skillet over medium heat; add chicken, skin-side down. Cover and cook 10 minutes. Add water to chicken; cover and cook 30 minutes, turning chicken every 10 minutes. Remove chicken from skillet; set aside.
  2. Add onion, potato and almonds, if desired, to pan juices; cook until onion is tender, about 3 minutes. Add tomato sauce, broth and sugar; cook until liquid comes to a boil. Add beans and chicken pieces; cover and cook until beans are tender, about 10 minutes. Serve hot.

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