Print Options

 
 
 Print
Savory Braised Chicken with Vegetables Recipe

Savory Braised Chicken with Vegetables Recipe

This family favorite tastes much more complicated than it actually is!—Michelle Collins, Lake Orion, Michigan
TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD:6 servings

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound fresh baby carrots
  • 1 pound sliced fresh mushrooms
  • 2 medium zucchini, sliced
  • Sliced French bread baguette, optional

Directions

  • 1. Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
  • 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.
  • 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. Yield: 6 servings.

Nutritional Facts

1 chicken breast half with 1 cup vegetable mixture (calculated without baguette) equals 247 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 703 mg sodium, 16 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.