Ingredients

• 2 tablespoons flour
• 1 teaspoon seasoned salt
• Large zip-top bag
• 1 lb boneless chicken cutlets
• 2 tablespoons salted butter
• ¼ cup white wine (or chicken broth)
• ½ cup reduced-sodium chicken broth (or stock)
• 1 tablespoon dried oregano
• 4 thin slices Swiss cheese (3 oz)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in zip-top bag; shake to mix. Add chicken (wash hands); seal tightly and shake to coat.
2. Melt butter in pan and swirl to coat. Add chicken and any remaining flour; cook 2–3 minutes on each side until chicken is browned.
3. Add wine, broth, and oregano. Bring to a boil and cook 6–8 minutes, turning chicken occasionally, until liquid is reduced by about one-half and chicken is 165°F.
4. Top each piece of chicken with 1 cheese slice; cover and cook 1–2 minutes until cheese is melted. Serve with sauce.

Ingredients

• 1 cup reduced-sodium chicken broth (or stock)
• ⅓ cup water
• 1 (15 oz) bag steam-in-bag frozen mixed vegetables (carrots, corn, peas, green beans, and lima beans)
• 1 tablespoon salted butter
• 1 (6.2 oz) box quick-cooking long grain & wild rice blend

Steps

1. Place broth, water, vegetables, and butter in microwave-safe bowl. Cover and microwave on HIGH 8 minutes, stirring halfway through cook time, or until vegetables begin to soften.
2. Stir in rice and seasoning packet from rice. Cover and microwave 5 more minutes. Let stand 3–5 minutes until water is absorbed. Serve.