Sauteed Chicken And Vegetables Recipes

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
• Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
• Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
• To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

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.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• 1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
• 2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• 3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• 4. Bake for 25 minutes. Uncover the skillet.
• 5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.