SAUTEED CHICKEN AND VEGETABLES

Sauteed Chicken and Vegetables image

Provided by tabasco0697

Categories Chicken

Time 30m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 20

Previous Next

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

Steps:

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.