Easy Chicken And Vegetable Skillet

• 10 to 12 chicken breast tenderloins
• Salt and black pepper
• 2 Tbsp. butter or margarine
• 2 Tbsp. oil
• 1 medium onion, cut into eight wedges and separated
• 2 Tbsp. flour
• 1 (14 1/2 oz.) can chicken broth
• 1 (14 1/2 oz.) French style green beans or whole green beans, drained
• 1 (14 1/2 oz.) can whole baby carrots, drained
• 1 (15 oz.) can whole baby corn, drained and cut into bite-size pieces
• 1/2 tsp. rosemary
• 1/2 tsp. thyme
• 1/2 tsp. celery seed
• Cooked noodles or rice

1. Sprinkle tenderloins with salt and black pepper.
2. Heat butter and oil in large skillet.
3. Add chicken tenderloins and onion. Cook until chicken is tender.
4. Sprinkle flour in pan and stir.
5. Add broth and stir.
6. Add remaining ingredients (except noodles or rice).
7. Cover pan and simmer for about 10 minutes. Serve over noodles or rice.

chicken, salt, butter, oil, onion, flour, chicken broth, green beans, baby carrots, baby corn, rosemary, thyme, celery, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100592 (may not work)