When Amy taught me this dish, I didn’t believe her. How would I when before telling me how it’s made, she made me taste it. And it was so divine that I thought it would actually take me hours to make it. The chicken was so tender and the vegetable were so crisp I didn’t know how she was able to achieve that. And then she told me she actually just made it in less than thirty minutes. I was like, “what?!”
Amy, by the way, was one of my friends who loved introducing new dishes to me. She often called me in advance (thank you very much) and always asked me if I have the time to tast eone of her new recipes. Whenever she cam eover, she took over my kitchen but then she would always leave it spotless too so that’s fine with me.
Anyway, this recipe that I found over at Mr. Food instantly reminds me of Amy’s chicken skillet recipe. I made this right after I found it and the taste immediately told me that it was probably where she got the inspiration. There was just a little difference in the spices, but they tasted pretty much the same. If you want the recipe for this delicious skillet chicken, you will find it detailed on the next page!
Photo and recipe courtesy of Mr. Food.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure to cut the chicken thin for lightning fast cooking.