Best Sauteed Chicken And Vegetables Recipes

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
• Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
• Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
• To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

LINGUINE WITH CHICKEN AND SAUTEED VEGETABLES

Steps:

• Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
• Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
• Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
• Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

SAUTEED CHICKEN AND VEGETABLES

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.

PAN SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat oven to 350. Combine pepper, paparika and flour. Coat chicken Heat oil in 12 inch oven safe skillet over med high heat. Cook chicken until well browned on all sides. Remove. Add onions and potatoes and cook 5 min. Add carrots, stock. lemon juice, and oregano. Heat to boil. Add chicken. Cover Bake 20 min. Uncover and cook 15 min more. Sprinkle with thyme.

PAN SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• 1. Preheat oven to 350°F. Combine the black pepper, paprika, and flour in a small bowl. Coat the chicken with the flour mixture. Heat the oil in a 12-inch-oven-safe-skillet over medium heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
• 2. Add the onions and potatoes to the skillet and cook for 5 minutes. All the carrots, stock, lemon juice, and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• 3. Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.