Sautéed chicken breast with vegetables!!!. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Lean chicken, fiber-rich beans, and vitamin-packed broccoli do the trick, and do so deliciously. Stir the black pepper, paprika and flour on a plate.
Kosher salt and freshly ground black pepper Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper. Use the sauteed chicken cutlet as the base to pile on the sauteed zucchini, shallots, onions and garlic. You can cook Sautéed chicken breast with vegetables!!! using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Sautéed chicken breast with vegetables!!!
- It’s 4-5 of chicken breast thinly sliced.
- You need to taste of Salt and pepper.
- Prepare 2 of garlic cloves sliced.
- Prepare of Half a red, green and yellow pepper or whatever pepper you have at home.
- It’s of 3 onions sliced.
- You need of 1 bay leave crushed.
- You need of 1 cup cooking or regular wine.
- Prepare of 1 teaspoon paprika.
- It’s of Pickled vegetables to decorate and fresh parsley!!.
- Prepare 2 tablespoons of olive oil.
Sprinkle with parsley, shredded Parmesan and top with reduced balsamic or lemon olive oil. You can make this recipe ahead and reheat. Keep the chicken and sauteed vegetables in different containers in the. Remove the chicken from the skillet.
Sautéed chicken breast with vegetables!!! step by step
- Marinade the chicken with salt and pepper, paprika, bay leave and let it marinate for about an hour..
- Then heat up the olive oil and fry the chicken about 4 to 5 minutes on each side til they are done remove them when you are done..
- In the same pan sauté all other ingredients until they are sautéed through the add the cutlets back in and leave them there for about 5-10 minutes..
- Pour it all in a tray bowl and enjoy with some yummy bread!!!!.
Stir the soup, milk and thyme in the skillet and heat to a boil. Return the vegetables and chicken to the skillet. Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In the same skillet, saute onion and carrot in remaining oil until crisp-tender.