Sauteed Chicken and Vegetables

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READY IN: 30mins
SERVES: 4
YIELD: 4 plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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