Recipe of the Week - Herbed Chicken, Broccoli, and Red Pepper Sauté|
by Wen Zientek-Sico
Yummy barely begins to describe this simple dinner that is full of flavor. The chicken is moist and coated in a flavorful (but low fat) herb sauce and paired with crispy broccoli and red pepper for a great dinner that can be on the table in less than 20 minutes.
Herbed Chicken, Broccoli, and Red Pepper Sauté
One of our favorite quick dinners, this simple sauté is bursting with flavor and color. It takes less than 20 minutes to prepare and makes for a hearty dinner served by itself, or with rice or pasta, a green salad, and crunchy bread. We use fresh vegetables, but in a pinch a frozen combination of broccoli, cauliflower, and peppers can be used instead. Add the vegetables in the last five minutes and sauté as directed below. Herbes de Provence is a wonderful herb mixture composed of the typical herbs that are grown in the Provence area of France. Most mixtures include a combination of bay leaf, thyme, fennel, garlic, rosemary, chervil, lavender, oregano, summer savory, tarragon, mint, and marjoram. You can purchase it from any of the major spice companies, or make it yourself.
2 tablespoons olive oil
3 minced garlic cloves
4 cubed boneless, skinless chicken breasts
3 cups broccoli florets
1 cup chicken stock or broth
1 tablespoon crumbled dried Herbs de Provence or favorite all-purpose herb mixture
Freshly ground pepper
1 large red bell pepper cut into strips
Heat the olive oil in a large heavy skillet over medium high heat. Add the garlic and sauté for one minute. Add the chicken and quickly brown. Add the broccoli and sauté for 30-60 seconds to coat in the oil. Add the stock, herbs, salt, and pepper and turn the heat up to high. Cook, stirring frequently, for 3 minutes. Add the pepper strips and cook until the liquid has evaporated, about 2 minutes more and the broccoli and pepper are crisp tender. Serve hot.
Makes 4 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes