Sauteed Chicken Breasts
Sauteed Chicken Breasts is an easy dinner. Made with 4 to 6 boneless, skinless chicken breasts (turkey fillets may also be used), sliced vegetables of choice: onions, mushrooms, green pepper, zucchini, cubed peeled eggplant, sliced carrots, favorite salad dressing, cooking wine or lemon juice and white worcestershire sauce, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Spray heavy skillet with vegetable oil cooking spray.
Cook chicken or turkey over medium-high heat until browned, turning frequently.
Add choice of sliced vegetables.
When vegetables begin to get tender, add salad dressing and thin with cooking wine.
I like fat-free Honey Dijon with white cooking wine.
Heat through and simmer.
Serve with rice.
Makes dinner in 1/2 to 3/4 hour, start to finish.
Serves at least 4 with leftovers.
π· Perfect Pairings
Complete your meal with these
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