Chicken Vegetable Medley Recipe
Ingredients
| 6 boneless skinless chicken breast halves | ||
| 4 tablespoons olive or vegetable oil, divided | ||
| Mushrooms | 8 Ounce, sliced | |
| Garlic | 4 Clove (5gm), minced | |
| 3 tomatoes, peeled, seeded and chopped | ||
| Eggplant | 2 Medium, peeled | |
| Green peppers | 2 Large, diced | |
| Zucchini | 2 Medium, diced | |
| Onion | 1 Large, diced | |
| Tomato sauce | 1 Can (10oz) | |
| Bay Leaf | 1 | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
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
Chef
