Easy Chicken Breast with Julienne of Vegetables

Vegetables cut into matchstick strips about 1/8-inch wide and 1 1/2 inches long make this a colorful presentation.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 tablespoon butter
1 tablespoon olive oil
2 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 red bell pepper, cut into matchstick-type strips
1 carrot, cut into matchstick-type strips
1 rib celery, cut into matchstick-type strips
2/3 cup canned fat-free, low-sodium chicken broth
1/4 cup dry white wine

Instructions 

Melt butter with oil in large skillet over medium-high heat. Season chicken with the salt and pepper. Add chicken to skillet; cook, turning occasionally, for about 10 to 12 minutes or until lightly browned and thoroughly cooked.

Use tongs to transfer chicken to plate; cover to keep warm.

Reduce heat to medium. Add onion and garlic; cook, stirring constantly and scraping bottom of pan, for about 2 to 3 minutes or until onion is softened. Stir in bell pepper, carrot, and celery. Pour chicken broth and wine over mixture; simmer for about 5 to 7 minutes or until vegetables are tender.

To serve, spoon vegetables and pan juices over chicken.

Tips 

These chicken breasts are delicious served with linguine tossed with olive oil, lemon juice, and fresh basil.

Variations 

1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      205
    • Calories from Fat 
      35%
    • Total Fat 
      8g
    • Saturated Fat 
      3g
    • Total Carbohydrate 
      7g
    • Protein 
      29g
    • Sugars 
      3g
    • Cholesterol 
      80mg
    • Dietary Fiber 
      1g
    • Sodium 
      245mg
  • DAILY VALUE
    • Vitamin A 
      68%
    • Vitamin C 
      86%
    • Calcium 
      4%
    • Iron 
      6%
  • DIETARY EXCHANGES
    • Vegetable 
      1
    • Lean Protein 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source