Appears in Cook's Country December/January 2008
Cooking and serving dinner in the same skillet is ideal for busy weeknights, and our recipe makes it not only easy, but delicious.
We welcome any easy chicken recipe that can get dinner on the table in less than 30 minutes, but we really appreciate ones that marry a main course and vegetables in one dish. In our Rosemary Chicken with Balsamic Vegetables recipe, it took...