Tender chunks of chicken breast transform the classic French vegetable stew into a deliciously hearty entrée.
1/4 cup vegetable oil
4 boneless, skinless chicken breast halves, cut in 1-inch pieces
2 small zucchini squash, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 large onion, thinly sliced
1 medium green pepper, seeded and cut into 1-inch pieces
1/2 pound mushrooms, sliced
1 (16-ounce) can tomato wedges
2 teaspoons garlic salt
1 teaspoon dried sweet basil, crushed
1 teaspoon dried parsley
1/2 teaspoon black pepper
Hot cooked rice for accompaniment
- In large fry pan place oil and heat to medium temperature. Add chicken and sauté, stirring often, about 2 minutes.
- Add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally, about 15 minutes or until tender crisp.
- Add tomatoes, stirring carefully. Add garlic salt, basil, parsley and pepper. Simmer, uncovered, about 5 minutes or until fork can be inserted in chicken with ease.
- Serve chicken on large platter with mound of rice in center.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.