Black Forest Chicken and Cabbage Skillet Recipe
- 1 (22.4 ounce) package Tyson® Fresh Boneless, Skinless Chicken Breasts or Thighs
- 1 teaspoon seasoned salt
- 1 small onion, chopped
- 3 medium potatoes, cut into 1/2 inch cubes
- 3 cups coleslaw mix
- 1 teaspoon caraway seed, crushed
step 1: COOK: CLEAN: Wash hands. Sprinkle chicken with seasoned salt. CLEAN: Wash hands. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet. Add onion, potatoes, coleslaw mix and caraway seed to skillet; mix well, then top with chicken. Cover. Cook 10 to 15 minutes or until vegetables are tender and internal juices of chicken run clear, stirring occasionally. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F for breasts, 180 degrees F for thighs.)
step 2: SERVE: Serve with hot rye rolls, if desired.
step 3: CHILL: Refrigerate leftovers immediately.