Best Chicken And Julienned Veggies Recipes

CHICKEN BREASTS WITH JULIENNE VEGETABLES

Chicken Breasts with Julienne Vegetables image

Make and share this Chicken Breasts with Julienne Vegetables recipe from Food.com.

Provided by Dave C

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken breast halves (about 2 lb/1 kg)
2 tablespoons margarine or 2 tablespoons butter
1 (10 ounce) can condensed milk
celery soup
1/4 cup water
1/4 teaspoon dried thyme or 1/4 teaspoon tarragon leaf, crushed
2 stalks celery, cut into thin strips
2 medium carrots, cut into thin strips
4 cups hot, cooked noodles

Steps:

Remove skin from chicken, if desired.
In large skillet over medium-high heat, melt margarine.
Brown chicken 3 minutes on each side.
Spoon off fat.
Stir in soup, water, thyme, celery and carrots.
Bring to boil.
Reduce heat to low.
Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally.
Serve with noodles.

CHICKEN JULIENNE

Chicken Julienne image

This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish.

Provided by snowgirl9

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup butter, melted
½ cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese
1 dash paprika, for garnish

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

Nutrition Facts : Calories 650.7 calories, Carbohydrate 14.7 g, Cholesterol 208.4 mg, Fat 53.7 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 31.6 g, Sodium 386.5 mg, Sugar 0.4 g

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN GARDEN MEDLEY

Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.