Sautéed Chicken Breast with Tender-Crisp Vegetables
Serving Size: 2
- 2 boneless chicken breast
- paprika, to taste
- salt, to taste
- fresh ground black pepper, to taste
- 1/4 cup all purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter (divided)
- 1/4 cup chicken broth, warm
- 1 clove garlic, minced
- 1 zucchini and/or yellow squash, chopped into 1-inch pieces
- 1/2 red bell pepper, chopped into 1-inch pieces
- 1/4 onion, chopped into 1-inch pieces
- 1 teaspoon fresh herbs (such as thyme , parsley or basil) chopped
- 1 tablespoon parmesan cheese, grated (optional)
1. Pat the chicken dry and lightly pound between two sheets of plastic wrap to even out the thickness.
2. Season chicken with paprika, salt and pepper, to taste, and dredge in the flour. Shake off excess flour.
3. Heat oil in frying pan over medium heat.
4. Add half of the butter to the pan when the oil is hot.
5. When the butter has melted, sauté chicken until lightly browned, about 3 minutes per side.
6. Remove the chicken from the pan and keep warm.
7. Deglaze the pan with the broth and add the garlic, cook for a few seconds.
8. Add the vegetables and herbs to the pan and stir to coat.
9. Place the chicken on the vegetables, cover and simmer for about 5 minutes. Do not overcook, the vegetables should still be crisp, but tender.
10. Transfer chicken to plates.
11. Swirl in the remaining butter and gently stir the vegetables.
12. Transfer vegetables to plates and sprinkle cheese on top, if desired.