Chicken Vegetable Medley Recipe
Ingredients
6 boneless skinless chicken breast halves
4 tablespoons olive or vegetable oil, divided
8 ounces fresh mushrooms, sliced
4 garlic cloves, minced
3 tomatoes, peeled, seeded and chopped
2 medium eggplant, peeled and diced
2 large green peppers, diced
2 medium zucchini, diced
1 large onion, diced
1 can (8 ounces) tomato sauce
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
Directions
In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside.
Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender.
Add remaining ingredients; bring to a boil.
Return chicken to skillet.
Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear.
Remove bay leaf before serving
Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender.
Add remaining ingredients; bring to a boil.
Return chicken to skillet.
Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear.
Remove bay leaf before serving
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