SAUTEED CHICKEN AND VEGETABLES RECIPE RECIPES

CHICKEN AND VEGETABLE SAUTÉ | BETTER HOMES & GARDENS

Chicken and Vegetable Sauté | Better Homes & Gardens image

A lot of 30-minute dinners fail to deliver on nutrition, but not this chicken and vegetable saute. Lean chicken, fiber-rich beans, and vitamin-packed broccoli do the trick, and do so deliciously.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

Number Of Ingredients 8

Ingredients

2 cups broccoli florets
4 medium carrots, cut lengthwise into strips
1 tablespoon olive oil
4 medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds
½ of a medium red onion, cut in thin wedges
½ cup reduced-sodium chicken broth
1 15 ounce can great Northern beans, rinsed and drained
1 tablespoon finely shredded lemon peel

Steps:

Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.
Heat oil in a very large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook over medium-high heat until browned and cooked through about 10 to 12 minutes, turning occasionally to brown evenly. Remove from skillet; set aside.
Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. Makes 4 servings.

Nutrition Facts : Calories 356 calories, CarbohydrateContent 33 g, CholesterolContent 82 mg, FatContent 6 g, ProteinContent 43 g, SaturatedFatContent 1 g, SodiumContent 587 mg, SugarContent 4 g

SAUTEED CHICKEN AND VEGETABLES RECIPE - FOOD.COM

Sauteed Chicken and Vegetables Recipe - Food.com image

Great way to use those summer garden veggies or fresh from the local farmer's market. Chicken filet with sauteed colorful sweet peppers and long green beans in a flavorful broth. Easy to make but tastes like you've been in the kitchen all day. Great way to impress your guests

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 plates, 4 serving(s)

Number Of Ingredients 20

Ingredients

1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets)
1/2 cup all-purpose flour
1 tablespoon onion powder
1 1/2 teaspoons paul prudhomme's chicken seasoning
1/4 teaspoon fresh ground pepper
2 eggs
3 tablespoons plugra butter
1 teaspoon olive oil
1 tablespoon bottled minced garlic
1 medium red onion
1 lb green beans
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tomatoes
3 tablespoons plugra butter
1 teaspoon olive oil
2 cups water
2 knorr homestyle chicken stock
basmati rice

Steps:

Cut yellow, red and green peppers into thin strips.
Snap ends off green beans and keep long unless they are really long then snap in two.
Finely dice red onion.
Dice fresh tomato.
Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
In a separate shallow dish beat the two eggs.
Dredge the chicken breast through the egg then through the flour.
Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
Lightly brown chicken over medium heat until light brown then set aside.
Melt remaining margarine and olive oil.
Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
Add 2 cups of water and the Knorr Homestyle Chicken Stock.
Bring to a boil
Turn burner to medium low and add chicken back to skillet and cover with lid.
Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
Prepare basmati rice using package directions.
Serve chicken and vegetables and "gravy" over rice.

Nutrition Facts : Calories 354, FatContent 22.7, SaturatedFatContent 12.2, CholesterolContent 138.8, SodiumContent 205.6, CarbohydrateContent 32, FiberContent 6.2, SugarContent 7.9, ProteinContent 8.9

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