Sauteed chicken breasts with summer vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts with bones; skinned (up to 6) | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Paprika |
| 2 | tablespoons | Olive oil |
| ½ | cup | Chicken broth |
| 1 | Zucchini; sliced | |
| 1 | Yellow summer squash; sliced | |
| 1 | Red pepper; diced | |
| 1 | tablespoon | Chopped fresh basil; or 1/2 tsp. dried |
| 2 | tablespoons | Grated parmesan cheese |
Directions
Season chicken breast halves with bones with salt, pepper and paprika. In lg. frypan heat olive oil over Medium heat. Add chicken. Cook, turning once, until browned, 10 minutes. Pour broth over chicken. Simmer for 20 minutes. Add vegetable and basil to pan. Cover and cook for 3-5 minutes until vegetables are crisp-tender. Season with more salt and pepper to taste. Transfer to platter. Sprinkle with grated Parmesan cheese. MC formatting by bobbi744@...
Recipe by: Unknown
Posted to Digest eat-lf.v097.n239 by Roberta Banghart <bobbi744@...> on Sep 20, 1997