Chicken-in-a-Skillet

Chicken-in-a-Skillet
a.k.a. - Never-judge-a-book-by-its'-cover-chicken
source:  some sort of Betty Crocker cookbook

1 - 2 tsp chopped fresh thyme leaves
1/2 tsp salt
1/8 tsp pepper
4 boneless, skinless chicken breast halves
1 T butter
1 T olive oil
1 tsp finely chopped garlic
1 bag (1 pound) frozen broccoli, carrots and cauliflower

Mix thyme, salt and pepper; sprinkle over chicken and set aside.

Heat butter and oil in 12-inch skillet over medium heat.  Cook garlic in butter mixture 1 to 2 minutes, stirring frequently.  Add chicken.  Cook uncovered 8 to 12 mintues, turning once, until light golden brown.

Stir in frozen vegetables.  Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and chicken is no longer pink.

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Notes:  We used 1/2 tsp. dried thyme.  And I probably used 2 or 3 tsp of garlic... opps... but that is a good opps!  And we used chicken tenders.

Verdict:  I didn't even get my camera out because this looked nasty!  I went and got my cell phone handy in case I needed to order some pizzas.  But... I nicknamed this dinner "never-judge-a-book-by-its'-cover-chicken... remember???  (See above!)  We sat down at the table, after having serving up plates for everyone and waited for the ball to drop!!  Imagine our surprise when EVERY ONE LOVED THIS!!!  Phil and I kept looking at each other wondering how something that looked so bland could taste so good!  (Maybe it was the extra garlic???)  Anyway... we will make this again.  And soon!

I served this with red potatoes.  Great dinner!!!