30 Minute Chicken & Gravy Dinner with Vegetables, CVC Southern Cooking

This is a very simple and delicious way to make a lunch. I can throw it in and have a good lunch in about 30 minutes with lots of vegetables for my daily fiber and nutrition needs. Very little fat is used in the dish since there was just a little fat left on the chicken. You can always skin that chicken if you wish.
30 MINUTE CHICKEN VEG. & GRAVY DINNER
MUST HAVE NON STICK BRAISER
CAN USE CROCK POT BUT NOT EXACTLY SAME RESULTS
2 LARGE CHICKEN BREASTS SKIN ON (sprinkled with salt & pepper)
LARGE CUT VEGETABLES
I USED CARROTS, RED POTATOES, RED BELL PEPPER, ONION, CELERY, SQUASH & ZUCHINNI
1 PACK LIPTON ONION SOUP MIX
SEASONING SALT OR GOYA VEGETABLE AND SALAD SEASONING
1 CUP WATER
SALT & PEPPER
OLIVE OIL

In a 4 qt or larger non-stick braiser or skillet with unvented lid preheat to hot. Add a little olive oil and place chicken in skin and breast side down. Let it brown 2-3 minutes. Then add packet of soup mix all over and around chicken. Add water. Add all vegetables (except the squash & zucchini). Sprinkle vegetables with seasoning salt. Put lid on pot and time for 10 minutes ON A LOW HEAT. Turn breast meat over, add remaining vegetables, cover and cook another 10 minutes. Take off lid and turn heat to med/high to reduce all liquid to a nice gravy. Use a meat thermometer if available chicken must cook to an internal temperature of 165 degrees in center part of breast. Serve chicken with mixed vegetables and gravy immediately. Enjoy this delicious and quick dinner.

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