Chicken Breasts With Vegetables
Published June 15, 1996
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 14 ½-ounce cans diced tomatoes
1 teaspoon olive oil
4 large cloves garlic, peeled and finely chopped
2 medium onions, peeled and thinly sliced
12 mushrooms, cut in ½-inch dice
4 small zucchini, cut into ¼-inch julienne
2 red or green bell peppers, cored and julienned
1 ½ teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 chicken breasts, skinned, boned and split
1 tablespoon fresh thyme, coarsely chopped
Nutritional analysis per serving (4 servings)
23 grams carbs; 99 milligrams cholesterol; 284 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 8 grams fiber; 805 milligrams sodium; 37 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and ½ cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
- Step 2
Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
- Step 3
Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.
Private Notes
Comments
This was probably one of the worst recipes I ever cooked om 60 years in the kitchen. Everything took much longer than each step stated; the onions alone took at least 15-20 minutes, probably because everything was cooked dry (no oil). It was unnecessarily fussy. There was no apparent reason for the product sizes. The dish was totally bland, which I remedied with some white wine cooked off, pureed basil in oil, reconstituted wild mushrooms and their liqueur, and more salt.
This is a pleasant, homey dish. I used tomatoes from my garden rather than canned tomatoes. Also, my chicken breast was still frozen so I poached it before I put it in with the vegetables. I added a little of the poaching broth to the vegetable mixture as it looked as though might cook dry.