Leftover Chicken & Vegetable Skillet
Hellmann’s® Real Mayonnaise makes a great creamy skillet sauce to coat leftover chicken and vegetables. This recipe is so adaptable! Don’t have cooked chicken? Use cooked pork or turkey and just about any leftover vegetable would work as well!
Calories
250 (1 serving)
Total Fat
13g (1 serving)
Saturated Fat
2g (1 serving)
Polyunsaturated Fat
7g (1 serving)
Monounsaturated Fat
3g (1 serving)
Cholesterol
90mg (1 serving)
Sodium
390mg (1 serving)
Total Carbs
6g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
4g (1 serving)
Protein
27g (1 serving)
Calcium
30mg (1 serving)
Iron
1mg (1 serving)
Potassium
456mg (1 serving)
- 1 cup halved shallots or 1/2 cup chopped onions
- 2 cups cooked baby carrots, (or any cooked vegetable)
- 1 tsp. Knorr® Granulated Bouillon Chicken dissolved in 1 cup hot water
- 4 cooked boneless, skinless chicken breasts
- 2 tsp. chopped fresh thyme leaves or 1/4 tsp. dried thyme
- 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 1/4 cup chopped Italian parsley, (optional)
Directions
Print1. Coat large nonstick skillet with no-stick cooking spray and heat over medium-high heat. Add shallots or onions, and cook, stirring occasionally, until tender, about 5 minutes. Add carrots or other cooked vegetables and cook, stirring occasionally, until vegetables are lightly browned, about 3 minutes.
2. Add Bouillon mixture and bring to a boil. Reduce heat; add cooked chicken and thyme and simmer, stirring vegetables and turning chicken occasionally, until chicken is heated through, about 3 minutes.
3. Remove from heat and whisk in Hellmann's® or Best Foods® Real Mayonnaise and parsley. Garnish with lemon slices if desired.
