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Categories:
flour salt oregano chicken breasts vegetable oil yellow onion zucchini tomatoes lemon juice chicken basil
Viewed: 48 - Published at: 8 years agoIngredients
- 1/4 cups Flour For Breading
- 1/2 teaspoons Salt
- 1/2 teaspoons Dried Oregano
- 4 whole Chicken Breasts, Sliced Into Strips
- 3 Tablespoons Vegetable Oil
- 1 whole Yellow Onion, Diced
- 2 whole Medium Zucchini, Cut Into Bite-size Pieces
- 2 whole Plum (aka Roma) Tomatoes, Cut Into Big Chunks
- 1 teaspoon Lemon Juice
- 1/2 cups Chicken Stock
- 1/4 cups Basil Leaves, Sliced Thinly
Method
- Combine the flour, salt, and oregano in a wide dish or plate.
- Dip the chicken strips into the flour mixture and coat thoroughly.
- Heat a skillet and the oil over medium-high heat.
- When the oil shimmers, add the chicken strips and cook until theyre a lovely dark brown.
- You may have to do two batches, depending on the size of your pan.
- After the chicken is done, set it aside and turn the heat to medium.
- Saute the onion until golden.
- Add the zucchini and cook until just starting to soften.
- Stir in the tomatoes, lemon juice, and chicken stock and bring to a boil, scraping up all the yummy browned bits on the bottom of the pan.
- Add in the sliced basil.
- Plate the chicken and pour the Italian veggies over the top (or serve them on the side if your munchkins are picky like mine).
