Quick Chicken Cast Iron Skillet

Ingredients

• 2/3 cup slivered almonds
• 2 1/2 pounds chicken breasts (but I guess you could include legs & thigh pieces if you don?t want all breast meat)
• 1/3 cup flour
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon herb pepper seasoning
• 1/4 teaspoon poultry seasoning
• 2 tablespoons butter
• 1 tablespoon almond oil
• 1 cup each long grain white rice, chopped onion, julienne carrot, sliced celery and sliced mushrooms
• 1-teaspoon basil
• 1 can (10 3/4 ounces) condensed, no fat, chicken broth
• 2 tablespoons chopped parsley

Instructions

1. Spread almonds in a shallow cast iron skillet or Dutch Oven.
2. Toast at 350 F for about 10 minutes or until the almonds are a light golden brown, stirring once or twice.
3. Remove from the skillet / DO to cool.
4. Dredge chicken in mixture of flour, seasoned salt, herb pepper and poultry seasoning.
5. Heat butter and oil in the 10-inch (or larger) cast iron skillet or DO.
6. Brown chicken on both sides and remove from the skillet / DO.
7. Saute rice, onions, carrots, celery and mushrooms until the vegetables are tender - crisp, about 2 minutes.
8. Stir in basil, 1/3-cup almonds and chicken broth.
9. Place browned chicken over rice mixture.
10. Bring to boil; cover; turn heat low and simmer 25 to 30 minutes or until rice and chicken are tender.
11. Sprinkle with remaining 1/3-cup almonds and parsley to serve.

Notes

http://www.valleyforgeblackpots.com/quick-chicken-cast-iron-skillet-dutch-oven-supper-for-4-from-fwgodsey-dutchovencooking-yahoo-group/