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Savory Braised Chicken with Vegetables

 Savory Braised Chicken with Vegetables
This family favorite tastes much more complicated than it actually is!—Michelle Collins, Lake Orion, Michigan
6 ServingsPrep: 15 min. Cook: 40 min.

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

  • Place bread crumbs in a shallow bowl. Dip chicken breasts in bread
  • crumbs to coat both sides; shake off excess.
  • 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.
  • 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,

2 of 2

Savory Braised Chicken with Vegetables (continued)

Directions (continued)

  • 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.