1 garlic clove, minced
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
3/4 cup chicken broth
1 tbsp lemon juice
Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil.
Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165°F.
Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.
Save by using ReaLemon Lemon Juice and Serve with Broccoli Crowns.
1 lb ground pork
1 onion, sliced
2 carrots, peeled & sliced
1/2 cup rice vinegar
1/3 cup ketchup
1/4 cup white sugar
2 tsp soy sauce
2 cups chopped broccoli
1 green bell pepper, chopped
Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Return skillet to high heat. Stir onion and carrots into the ground pork; stir-fry until the vegetables are hot, about 2 minutes.
Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.
Save by using Green Peppers and Cooking Onions.
1 whole flounder
1 cup butter, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 can lump crabmeat
1 can small shrimp, liquid reserved
1 tsp Old Bay seasoning
Preheat the oven to 300°F. Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
Save by using Sleeved Celery and Serve with Brussels Sprouts.
1 lb beef cubed steak
1/2 tsp ground cumin
salt and pepper to taste
1 green bell pepper, sliced
1 onion, sliced
1 jar salsa
water as needed
Preheat oven to 375°F.
Place the steaks in a 9x13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.
Bake at 375°F for 30 to 40 minutes.
Save by using Sweet Vidalia Onions and Serve with Green Giant Valley Fresh Steamers with Sauce.
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