Prep 5 mins
Cook 15 mins
This is a very nice dish that's also very quick to put on the table.
- 4 boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 1 cup sliced yellow squash
- 1 cup peeled baby carrots, halved
- 1 cup diced zucchini
- 1 teaspoon rosemary
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon thyme
- 1⁄2 cup white wine
- Brown chicken in hot oil for 3 minutes on each side.
- Add vegetables, spices and wine.
- Cover and cook on med for 8 minutes.
I was in a tremendous rush tonight, so I printed off this recipe and made it in less than 30 minutes. Everyone (husband, 4 boys, and me) loved it! I substituted sugar snap peas and Niblets corn for the squash- not because we don't like squash but because that is what I had on hand. It was fast, colorful, and delicious. I doubled the recipe and served it with stuffing, but it would also be good with rice.
I totally enjoyed this dish! Only used 2 chicken breasts, but they were mutations (Huge and @ 3" thick). Doubled the cook time because of this. Used the full amount of veggies and also included mushrooms. The herbs/wine combination complimented both the chicken and the veggies. Added a little salt and pepper, and I was a very happy diner. Thanks Inez!
Very good, easy, and fast! I didn't have any wine on hand, so I used chicken broth and it was good. Next time I might add some garlic.