Country French Skillet Chicken

I wasn't at all sure how this recipe would turn out. I've never used Vegetable Recipe Mix in anything. Ever. I didn't even know what it was. 

When I Googled it I found what it looks like and then I was able to track it down in the store. Looking at the recipe on this package it turns out this is used in several spinach dip recipes. Makes sense. 

But with a chicken recipe I was surprised. Turned out this was pretty darn good. I don't need to make it again, but it was a decent recipe. I had to add a little more water to the pan since it felt like it thickened up too quickly. 

Country French Skillet Chicken

Recipe from I Am Homesteader

Serves 4

• 4 boneless, skinless, chicken breasts
• 1 T Lawry's seasoned salt
• 1 tsp garlic powder
• ¼ c unsalted butter
• 1 c water
• 1 package Vegetable Recipe Mix
• 1tsp dried dillweed
• ½ c sour cream

Season both sides of the chicken breasts with the seasoning salt and garlic powder. Use clean hands to smear and coat evenly.

In a cast iron skillet over medium-high heat, melt the butter. Add the chicken and sear each side until golden, about 3 minutes on each side.

While the chicken is searing, mix together the water, vegetable recipe mix, and dillweed. Once the chicken has finished searing on both sides, pour in the seasoning mixture. Bring to a boil. Reduce the heat to simmer and cover. Let cook for 7-9 minutes, until the center of the thickest part of the breast registers 160°F.

Off the heat and transfer the chicken breasts to a clean plate. Cover the chicken loosely with foil and let rest.

To the sauce still in the skillet, stir in the sour cream. Pour the sauce over each chicken breast before serving. Or, place chicken breasts back in skillet and serve your family directly from the skillet.