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Quick & Easy Chicken Breasts

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Ingredients

Adjust Servings:
2 large chicken breast halves (skinless, boneless)
flour
salt
pepper
2 tablespoons olive oil, about
2 tablespoons unsalted butter, about
whte wine (use pinot grigio)
1 medium zucchini
6 - 10 fresh mushrooms (use white button for mild taste)
2 plum tomatoes
1 tablespoon capers, about
2 garlic cloves (finely minced or grated)
1/2 lemon, juice of
2 tablespoons milk

Nutritional information

201.7
Calories
148 g
Calories From Fat
16.5 g
Total Fat
5.8 g
Saturated Fat
39.5 mg
Cholesterol
98.3 mg
Sodium
5 g
Carbs
1.2 g
Dietary Fiber
2.8 g
Sugars
9.7 g
Protein
174g
Serving Size

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Quick & Easy Chicken Breasts

Features:
    Cuisine:

    Lightly floured and seasoned chicken breasts sauteed in olive oil and butter with a veggie side served over steamed white rice (or w/pasta, if preferred). This recipe is a modified version of chicken piccata that I threw together in an effort to use up some veggies in the fridge. It is simple to make and very tasty. I cook by taste rather than measuring so you may need to adjust seasoning to your taste.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Quick & Easy Chicken Breasts, Lightly floured and seasoned chicken breasts sauteed in olive oil and butter with a veggie side served over steamed white rice (or w/pasta, if preferred) This recipe is a modified version of chicken piccata that I threw together in an effort to use up some veggies in the fridge It is simple to make and very tasty I cook by taste rather than measuring so you may need to adjust seasoning to your taste , Lightly floured and seasoned chicken breasts sauteed in olive oil and butter with a veggie side served over steamed white rice (or w/pasta, if preferred) This recipe is a modified version of chicken piccata that I threw together in an effort to use up some veggies in the fridge It is simple to make and very tasty I cook by taste rather than measuring so you may need to adjust seasoning to your taste


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    Steps

    1
    Done

    Butterfly Chicken Breast Then Separate So You Have 4 Individual Breasts Lightly Pounded.

    2
    Done

    Lightly Flour Breasts Then Shake Off Any Excess Flour.

    3
    Done

    Generously Salt and Pepper Breasts on Both Sides.

    4
    Done

    Heat Olive Oil and Butter in Large Cast Iron Skillet Over Med/High Heat.

    5
    Done

    When Oil/Butter Combo Is Ready, Very Carefully Place Chicken Breasts in Pan.

    6
    Done

    Saute About 5-6 Minutes on 1st Side Then Flip Over and Cook 2nd Side Another 4 Minutes (if Breasts Are Too Thick They May Need Longer Cooking Time).

    7
    Done

    Add a Couple of Splashes of White Wine During Last 2 Minutes of Cooking.

    8
    Done

    When Done, Remove Breasts to Separate Plate and Cover With Foil to Keep Warm.

    9
    Done

    While Breasts Are Cooking , Quickly Dice Up Your Veggies (cut Zucchini in Half Lengthwise Then Each Half in Half Again Then Slice Into Bite-Size Pieces, Thinly Slice Mushrooms, Cut Tomatoes Into Same Size as Zucchini).

    10
    Done

    Reduce Heat Under Pan to Medium Then Add Veggies and Tomatoes Along With Capers, Lemon Juice & Garlic (if Needed Add More Butter).

    11
    Done

    Saute Mixture Until Zucchini Is Cooked but Still Has Has Bite to It--Do not Overcook the Veggies (10 Minutes Max).

    12
    Done

    Just Before Serving, Add 2 Tablespoons Milk to Sauce to Make a More Gravy-Like Texture.

    13
    Done

    Plate Rice With Chicken Breast Then Cover With Veggie Sauce.

    14
    Done

    Enjoy.

    Avatar Of Hope Lewis

    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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