Citrus Chicken With Vegetables

A light, summertime supper using those fresh garden vegetables. I usually use 3 chicken breasts to stretch the recipe for leftovers.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 lb green beans or 1⁄2 lb  yellow beans, cut in half
• 1  cup  julienne-cut carrot
• 1 1⁄2 cups  sliced zucchini
• 1⁄4 cup flour
• 2  tablespoons sesame seeds
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  whole chicken breasts, skinned,boned,cut into bite-size pieces
• 3  tablespoons margarine
• 1⁄4 cup  orange juice
• 1  tablespoon lemon juice
• 1  teaspoon rosemary, crushed
• 2  tablespoons  chopped fresh parsley, if desired.

Directions

1. Cook beans& carrots together in small amount of boiling water until almost tender, about 10-15 minutes.
2. Add zucchini; cook an additional 5 minutes.
3. Drain; set aside.
4. Meanwhile, combine flour, sesame seed, salt and pepper in paper or plastic bag.
5. Add chicken, 1/4 at a time; shake gently to coat.
6. Melt margarine in large skillet.
7. Sauté chicken over medium heat until completely cooked and golden brown, about 4 to 5 minutes.
8. Remove from pan; set aside.
9. Remove drippings and excess crumbs from pan.
10. Stir in orange juice, lemon juice and rosemary; bring to a boil.
11. Add cooked vegetables, stirring until thoroughly heated.
12. Add cooked chicken; toss gently.
13. Serve immediately.
14. Sprinkle each serving with parsley.