Chicken with Vegetables

Since I started this column I've included many recipes from my mother, lots of my own, and several from friends and readers.

I've also included many from my husband who enjoys getting adventurous in the kitchen. Sometime he comes up with great dishes that we will make over and over. Other times, he creates some real stinkers. (Last week's franks and beans with mushrooms, garlic and sweet-hot mustard and his deconstructed guacamole salad come to mind.)

A couple weeks ago, however, he came up with this chicken dish, and I'm more than willing to give credit where credit is due.

This one-dish recipe for Chicken with Vegetables is quick and easy, as well as tasty, and that's a winner in my book.

Chicken with

Vegetables

Six servings

2 pounds boneless, skinless chicken breasts

2 eggs, beaten

cup milk

1 cup flour

teaspoon pepper

1/2 teaspoon salt

teaspoon garlic powder

teaspoon paprika

2 tablespoons butter

2 tablespoons oil

12 ounces chicken broth

10 ounces frozen pearl onions

4 large carrots, peeled and sliced

4 ounces frozen spinach

4 ounces mushrooms

6 cups white rice, cooked according to directions

Cut chicken into strips. Combine eggs and milk in a shallow dish. In another shallow dish, combine flour, salt, pepper, garlic powder and paprika. Dip chicken strips in egg and milk mixture, and then dredge in the flour mixture.

Melt butter in a large frying pan with oil until melted. Brown chicken on both sides. Remove chicken and set aside. Add onion, carrots, mushrooms and broth. Heat to boiling then reduce heat and simmer until the carrots are cooked. Return chicken to the pan; add the spinach. Cover and simmer about 10 minutes until the chicken is cooked through.

Serve with white rice.

For more Comfort & Joy recipes, go to www.tnonline.com/lifestyle/comfort-and-joy.