Skillet chicken with vegetables
1. Pat chicken dry with paper towel and season with salt and pepper. In a large skillet heat oil on medium high. Add chicken and sear for two minutes per side, until lightly browned. Transfer to warming plate.
2. Reduce heat to medium, add onion and cook, stirring, until softened, about 3 minutes. Add garlic and red pepper flakes and cook for 1 minute, stirring. Stir in fennel, mushrooms, tomatoes oregano and thyme. Return chicken to braiser and spoon vegetables over top of them. Cover and simmer for 15-18 minutes, until chicken's juices run clear and no pink remains. Remove and discard thyme.
3. Divide mixture among serving plates, dividing evenly. Garnish with fresh oregano and parsley, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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