Aki's Kitchen - Recipes

Chicken & Vegetable Medley

Main Meals

1

Sautéed chicken breasts and vegetables. Serve with Glazed Carrots and Pasta with Burnt Butter.

Ingredients:		Tools & Equipment:
1 medium onion, thinly sliced 1/2 green bell pepper, cut into 1inch strips and then into triangles, or squares 1 1/2 - 2 tbsp oil 4 chicken breasts, skinless and boneless 1 1/2 - 2 tbsp oil, extra 1 tbsp herbs de provence, crushed	or, 1/2 tsp each: crushed thyme, basil, and coriander or 1 tbsp steak spices 1 tsp chicken base, or 1/2 tsp concentrated liquid 1 tsp beef base, or 1/2 tsp concentrated liquid juice of 1/2 lemon Worcestershire sauce, optional 2 tsp cornstarch 2/3 cup cold water	large nonstick frying pan or pot with matching lid tongs flat wooden spoon

How:
Prepare onion and pepper; set aside. Wash chicken well and then pat dry with paper towels.

Heat empty frying pan over high heat for 30 - 60 seconds. Add in the 1 1/2 - 2 tablespoons oil and heat for 10 seconds. Add in the pepper pieces and sauté for 2 - 3 minutes, or until slightly softened. Add in the onion pieces and sauté for 1 minute, then reduce heat to medium and sauté everything for another 2 - 3 minutes, or until onion slices have slightly wilted; transfer to plate and set aside.

Return pan to heat and add in 1 1/2 - 2 tablespoons oil. Place the chicken breasts in the pan and brown for 1 minute, without disturbing them. Turn breasts over using tongs, without piercing the meat and continue browning for another minute. Reduce heat to lowest possible setting and then sprinkle flavourings of choice over breasts: herbs de provence, thyme, basil, and coriander; or steak spices; and chicken base and beef base, or concentrated liquid. Cover with matching lid and cook for 5 minutes.

Turn pieces over and cook for another 5 - 6 minutes, or until firm when pressed on the thickest part of the breast. To test chicken for doneness, transfer 1 breast to a plate and cut through the thickest part of the breast. If meat is white and juices are clear, not pink, then they're done; otherwise, return to pan and continue cooking for another few minutes until fully cooked. When cooked, transfer breasts to platter or plate and set aside.

In a small measuring cup, dissolve the cornstarch in 2/3 cups water. Return frying pan to high heat and add in the lemon juice, Worcestershire sauce and about 2 tbsp water. Using a flat wooden spoon, scrape the bottom of the frying pan to release burnt on pieces of chicken. This should take about 15 - 25 seconds to do. Add in the precooked vegetables and give everything a good stir. Pour in the cornstarch solution and gently stir everything until the sauce comes to a boil and thickens. To serve: Lay 1 breast on the plate and spoon vegetable medley to barely cover breast.

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Looking Back at Everything You've Made!
This is such an easy and quick meal to prepare. If you like, you can cut the breasts into bite size pieces and shorten the cooking time to just a few minutes.