Chicken and Garden Vegetable Skillet

Ingredients

• 3 tablespoons butter 
• 0.5 cup panko bread crumbs 
• 1 lb chicken breast boneless skinless cut into strips
• 0.8 cup shallots sliced
• 1 medium zucchini cut in half lengthwise, then cut crosswise into slices ( 1 1/2 cups)
• 3 oz carrots (matchstick-cut)
• 0.3 teaspoon pepper 
• 1 tablespoon flour all-purpose
• 0.5 cup chicken broth reduced-sodium (from 32-oz carton)
• 0.3 cup chicken broth 
• 3 tablespoons parmesan cheese grated
• 0.3 cup frangelico 

Equipment

• frying pan

Directions

1. In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
2. Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center.
3. Remove from skillet and keep warm.
4. Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender.
5. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry.
6. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
7. To serve, spoon chicken mixture into serving dish.
8. Sprinkle with cheese and toasted bread crumbs.