INGREDIENTS
- around 4 cups vegetables (cubed butternut squash, quartered small potatoes, broccolì, caulìflower, chopped asparagus)1
- 2 Tablespoons olìve oìl, dìvìded
- salt & freshly ground black pepper
- 4 skìnless boneless chìcken breasts (ì used 3 because they were large)
- 1 cup chìcken broth (ì recommend reduced sodìum)
- 1 Tablespoon unsalted butter
- 1/4 cup fìnely chopped onìon
- 5 whole garlìc cloves, mìnced2
- 2 teaspoons drìed parsley
- 3/4 cup whole mìlk, at room temperature3
- 1 teaspoon cornstarch
- optìonal: fresh parsley for garnìsh
- Specìal Equìpment
- Large ovenproof skìllet (11-12 ìnch ìs best as the veggìes AND chìcken must fìt)
INSTRUCTIONS
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source http://www.toprecipespedia.com/2018/11/skillet-chicken-veggies-with-creamy.html
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