Chicken Veggie Saute Recipes

LOW-FAT CHICKEN AND VEGGIE SAUTE

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!).

SAUTEED CHICKEN AND VEGETABLES

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.

CHICKEN VEGGIE SAUTE

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.