Easy Chicken Breast with Julienne of Vegetables
Vegetables cut into matchstick strips about 1/8-inch wide and 1 1/2 inches long make this a colorful presentation.
1 tablespoon butter
1 tablespoon olive oil
2 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 red bell pepper, cut into matchstick-type strips
1 carrot, cut into matchstick-type strips
1 rib celery, cut into matchstick-type strips
2/3 cup canned fat-free, low-sodium chicken broth
1/4 cup dry white wine
Melt butter with oil in large skillet over medium-high heat. Season chicken with the salt and pepper. Add chicken to skillet; cook, turning occasionally, for about 10 to 12 minutes or until lightly browned and thoroughly cooked.
Use tongs to transfer chicken to plate; cover to keep warm.
Reduce heat to medium. Add onion and garlic; cook, stirring constantly and scraping bottom of pan, for about 2 to 3 minutes or until onion is softened. Stir in bell pepper, carrot, and celery. Pour chicken broth and wine over mixture; simmer for about 5 to 7 minutes or until vegetables are tender.
To serve, spoon vegetables and pan juices over chicken.
These chicken breasts are delicious served with linguine tossed with olive oil, lemon juice, and fresh basil.
1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories205
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Calories from Fat35%
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Total Fat8g
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Saturated Fat3g
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Total Carbohydrate7g
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Protein29g
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Sugars3g
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Cholesterol80mg
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Dietary Fiber1g
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Sodium245mg
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- DAILY VALUE
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Vitamin A68%
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Vitamin C86%
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Calcium4%
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Iron6%
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- DIETARY EXCHANGES
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Vegetable1
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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