Ingredients
-
1
-
1/4
-
1/4
-
1/2
-
1/2
-
1/2
-
1
-
3/4
-
1/2
-
1/4
-
2
-
1
-
-
-
Directions
Chicken Vegetable Francese, Boneless chicken teams up with carrots and zucchini in a light and very flavorful dish!, I was very pleased with how this turned out I didn’t have any good white wine, so just used extra chicken broth, and also didn’t have a fresh lemon, so used bottled juice Very simple, quick and easy I served it with with brown rice and the flavors went together very nicely This is going into my regular rotation – thanks for posting!
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Steps
|
1
Done
|
Coat Chicken With Flour, Shake Off Excess. |
|
2
Done
|
Melt Butter or Margarine in 10" Skillet Over Medium High Heat, Add Chicken and Cook 5 Minutes on Each Side. |
|
3
Done
|
Remove Chicken, Set Aside. |
|
4
Done
|
in Same Skillet, Stir in Wine, Chicken Broth, Lemon Peel and Lemon Juice, Salt, Thyme and Pepper. Bring to Boil Over High Heat, Stirring Constantly. |
|
5
Done
|
Reduce Heat to Medium-Low, Add Carrots and Cover. Cook 4 Minutes Until Carrots Are Crisp-Tender, not Mushy! |
|
6
Done
|
Add Chicken and Zucchini Slices;spoon Over Pan Juices. |
|
7
Done
|
Cook,Uncovered About 3 Minutes or Until Chicken Is Cooked Through. |
