Pierogi Chicken Supper
Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. —Barbara Scott, Walkersville, Maryland
Ingredients
- 1 package (16 ounces) frozen pierogi
- 1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter, divided
- 1/2 large sweet onion, thinly sliced
- 1/2 cup shredded cheddar cheese
Directions
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1Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan.
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2In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.
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