Taste of Home
Savory Braised Chicken with Vegetables
TOTAL TIME: Prep: 15 min. Cook: 40 min.
YIELD: 6 servings.
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! —Michelle Collins, Lake Orion, Michigan
Ingredients
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1/2 cup seasoned bread crumbs
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6 boneless skinless chicken breast halves (4 ounces each)
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2 tablespoons olive oil
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1 can (14-1/2 ounces) beef broth
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2 tablespoons tomato paste
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1 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 pound fresh baby carrots
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1 pound sliced fresh mushrooms
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2 medium zucchini, sliced
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Sliced French bread baguette, optional
Directions
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1.
Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
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2.
In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.
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3.
Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts
1 chicken breast half with 1 cup vegetable mixture (calculated without baguette): 247 calories, 8g fat (1g saturated fat), 63mg cholesterol, 703mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
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