Eggplant Chicken

"From a free Penzey's recipe card. I haven't made this yet, but it sounds good!"
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Eliza S photo by Eliza S
Ready In:
45mins
Ingredients:
8
Serves:
3
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ingredients

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directions

  • In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
  • Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
  • Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.

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Reviews

  1. 2 cups of broth require that the liquid be reduced. I added white wine to the recipe. Gave the dish a very nice aroma.
     
  2. Yum! I cut up the chicken into bite sized pieces right before adding the onions. Thanks for sharing!
     
  3. This recipe is great :) I tried it with a few alternations :) I added brown lentils, green, red, yellow peppers, a few broccoli florets and i seasoned all with lemon, vinegar, and garlic ..the taste was really amazing:) thank u for sharing :)
     
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Tweaks

  1. This recipe was great for dinner! I cooked the chicken breasts whole, and removed them to slice up and served on top just to make a nice presentation. It was great over rice!
     

RECIPE SUBMITTED BY

Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...
 
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