Sauteed Chicken and Vegetables

Name: Sauteed Chicken and Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 plates, 4 serving(s)
Ingredients: 1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets); 1/2 cup all-purpose flour; 1 tablespoon onion powder; 1 1/2 teaspoons paul prudhomme's chicken seasoning; 1/4 teaspoon fresh ground pepper; 2 eggs; 3 tablespoons plugra butter; 1 teaspoon olive oil; 1 tablespoon bottled minced garlic; 1 medium red onion; 1 lb green beans; 1 red bell pepper; 1 yellow bell pepper; 1 green bell pepper; 1 tomatoes; 3 tablespoons plugra butter; 1 teaspoon olive oil; 2 cups water; 2 knorr homestyle chicken stock; basmati rice

Submitted by tabasco0697

"Great way to use those summer garden veggies or fresh from the local farmer's market. Chicken filet with sauteed colorful sweet peppers and long green beans in a flavorful broth. Easy to make but tastes like you've been in the kitchen all day. Great way to impress your guests"

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Ready In:: 30mins
Ingredients:: 20
Yields:: 4 plates
Serves:: 4

ingredients

1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets)
¹⁄₂ cup all-purpose flour
1 tablespoon onion powder
1 ¹⁄₂ teaspoons paul prudhomme's chicken seasoning
¹⁄₄ teaspoon fresh ground pepper
2 eggs
3 tablespoons plugra butter
1 teaspoon olive oil
1 tablespoon bottled minced garlic
1 medium red onion
1 lb green beans
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tomatoes
3 tablespoons plugra butter
1 teaspoon olive oil
2 cups water
2 knorr homestyle chicken stock
basmati rice

directions

Cut yellow, red and green peppers into thin strips.
Snap ends off green beans and keep long unless they are really long then snap in two.
Finely dice red onion.
Dice fresh tomato.
Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
In a separate shallow dish beat the two eggs.
Dredge the chicken breast through the egg then through the flour.
Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
Lightly brown chicken over medium heat until light brown then set aside.
Melt remaining margarine and olive oil.
Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
Add 2 cups of water and the Knorr Homestyle Chicken Stock.
Bring to a boil
Turn burner to medium low and add chicken back to skillet and cover with lid.
Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
Prepare basmati rice using package directions.
Serve chicken and vegetables and "gravy" over rice.

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RECIPE SUBMITTED BY

tabasco0697

Weeki Wachee, 48

<p>I'm a native Floridian. I love to cook and since going on disability a few years back I'm able to spend more time in kitchen. I love to experiment in the kitchen. I worked in communications for the majority of my working career with a short stint in banking right out of high school while in college. My elderly mother and I live together with 3 dogs. I worked with a dog rescue for many years but had to give it up due to health reasons. My mother has to be the all time champion picky eater so it's hard to please her. My screen name comes from the best dog I've ever owned...Tabasco</p>

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