Weeknight Chicken Skillet

If you're looking for a protein-packed, quick and easy weeknight dinner, look no further! Chicken breasts are sautéed with a simple mix of onions and peppers and the entire dish comes together with a flavorful pan sauce. We like this served over buttered egg noodles or steamed white or brown rice. This recipe makes 4 servings.

PREP TIME: 5 minutes
COOK TIME: 20 minutes

Ingredients
1 tablespoon olive oil
1 tablespoon butter
4 boneless, skinless chicken breasts, cut into 1 1/2" pieces
1 yellow onion, cut into slivers
1 bell pepper, cored, seeded and cut into strips
2 cloves garlic, minced
1/2 cup chicken stock or dry white wine
1 teaspoon tomato paste
Salt and pepper, to taste
Freshly chopped Italian parsley, for garnish

Directions
Heat butter and oil in a large, nonstick skillet to medium heat on the stove top. Add chicken pieces and season with salt and pepper. Cook, flipping every few minutes with kitchen tongs, for 7-10 minutes. Remove chicken from the pan and set aside on a plate. Add peppers and onions to the pan and cook for another 5-7 minutes, until the vegetables begin to become tender but not mushy. Add garlic and cook for one more minute.

Remove veggies from the pan and set aside. Add wine or stock to the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Let the liquid simmer until it reduces by half, about 3-4 minutes. Add chicken and veggies back into the pan and toss to coat with the sauce. Garnish with parsley and serve.