Chicken Garden Skillet

1. 1

   Cut the green peppers and onion into eighths and the celery into 1-inch pieces.

2. 2

   Quarter the tomatoes.

3. 3

   Quickly brown the chicken in butter.

4. 4

   Drain excess butter from skillet and add sherry and chicken broth; cover and simmer for 45 minutes (if broth cooks down too much, add more broth before the vegetables are added).

5. 5

   Add the vegetables and cook for an additional 10 to 15 minutes. Serve over a bed of rice.

* Per serving · 4 servings · Values may vary.

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