ROTISSERIE SAUTEED CHICKEN AND VEGGIES
I’m really losing my grip on my organizational skills because this week’s dinner plans have been a bit haphazard! We got home from Sam’s in the pouring rain (no, Sam’s doesn’t pay me to talk about their products all the time, I just shop there a lot) and I looked at my loot. You know to complete your grocery list you really have to go to a smaller grocery store, and often it doesn’t get done in the same day as the “Sam’s-ing”. Today was that day, so I got home with a bunch of stuff that I didn’t plan on using together! I fell back on an old favorite called, “dump everything into a pan sprayed with Pam and add chicken and seasonings”. I was thankful I’d bought fresh cherry tomatoes and mushrooms, because they made such a nice addition to my measely 1/4 of a red pepper and few baby red pearl onions. You can do this too, just add some seasonings of your own, such as cilantro, or keep a mix or two of dried herbs on hand for just such occasions – there are many out there!
- Tyson frozen chicken tenderloins
- Fresh vegetables of your choice (I used mushrooms, cherry tomatoes, red pepper, and baby red pearl onions).
- Light cooking spray
- Rotisserie chicken flavoring, salt and pepper to taste
- Dry, white cooking wine
- Spray large skillet with cooking spray.
- Sprinkle Rotisserie Chicken flavoring over cooking spray sparingly, all over pan.
- Warm pan on medium heat, add chicken and vegetables when pan is heated.
- Halfway through cooking, when juices are starting to dry, add 1/4 cup dry, white cooking wine.
- Continue to cook until chicken is no longer pink in the middle and vegetables are done. Add salt and pepper to taste.
Serve with a baked potato (which you’ve nuked, of course – because you were in a hurry like me)!