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Sautéed Chicken in a Vegetable Pan Sauce
Sautéed Chicken in a Vegetable Pan Sauce

Sautéed Chicken in a Vegetable Pan Sauce

35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 boneless skinless chicken breasts
2/3 cup flour
Cracked pepper and garlic powder to taste
2 Tbsp olive oil
2 pats butter
1/4 onion, diced
1 Tbsp minced garlic
1 cup chicken stock
1/4 cup white wine or any blush wine
1/2 cup frozen mixed vegetables
2 Tbsp capers
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Let's Make It
Pound out the chicken breasts between 2 sheets of plastic wrap until pretty flat. Put the flour, cracked pepper and garlic powder in a Ziploc bag and add the chicken to coat. Remove excess flour.
In a heated non-stick skillet (med-high) add the olive oil and butter. Sauté the chicken until golden brown (about 4-6 minutes on each side). Remove the chicken from the skillet.
If the skillet is too dry, add 1-2 more Tbsp. of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes then add the chicken stock and wine to the skillet. Reduce to about half and then add the mixed vegetables and capers to the skillet and cook for an additional 5 minutes. Return the chicken to the skillet and turn heat to low and cover for another 10 minutes. Serve chicken with pan sauce over white rice or noodles.
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