Chicken Veggie Saute Recipes
SAUTEED CHICKEN AND VEGETABLES
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
Provided by tabasco0697
Categories Chicken
Time 30m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 20
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.
LOW-FAT CHICKEN AND VEGGIE SAUTE
I came up with this last night, using some ingredients I had on hand, and it was WONDERFUL!! I ate half for dinner last night over brown rice, and took the rest for lunch and ate just by itself. Very filling and healthy!
Provided by Manda
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In skillet, add 1/4 cup chicken broth.
- Add chicken and garlic, season with some salt and black pepper.
- Over medium heat, cook until chicken is no longer pink, about 3-4 minutes, stirring occasionally.
- Add remaining broth, tomatoes, mushrooms, green onion, and seasonings.
- Cook for about 2-3 minutes until veggies are soft.
- Add spinach and cook for 1-2 more minutes, stirring often.
- Serve over hot, cooked rice or eat alone (great for lo-carbers!).
Nutrition Facts : Calories 204.9, Fat 2.6, SaturatedFat 0.6, Cholesterol 65.8, Sodium 596.8, Carbohydrate 14.4, Fiber 4.5, Sugar 7.5, Protein 32.6
CHICKEN VEGGIE SAUTE
A simple, quick, and flavorful meal using ingredients I usually keep on hand, from my Best of Country Cooking Cookbook collection.
Provided by Sweet Diva MJ
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook chicken in oil for 10 minutes or until juices run clear.
- Remove and keep warm.
- In the drippings, saute carrots for 2 minutes. Add broccoli; saute for 2 minutes. Add mushrooms; saute for 1 minute or until vegetables are crisp-tender.
- Combine the soup, milk, mustard and pepper. Stir into skillet.
- Bring just to a boil.
- Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through.
- Serve over noodles.
- Yield: 4 servings.
Nutrition Facts : Calories 322.6, Fat 14.8, SaturatedFat 3.6, Cholesterol 77.4, Sodium 1134.7, Carbohydrate 14.7, Fiber 0.7, Sugar 2.5, Protein 32.3
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- 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.
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