Garden Chicken Sauté

A wide variety of fresh summer vegetables and chicken sautéed in oil gives each plate a tasty, healthy look.
A wide variety of fresh summer vegetables and chicken sautéed in oil gives each plate a tasty, healthy look.

Garden Chicken Sauté

Prep Time
20

MINUTES

20 minutes
Cook Time
25

MINUTES

25 minutes
Serves
4

Calories
481

  • Calories481
  • Total Fat21 g
  • Cholesterol146 mg
  • Sodium860 mg
  • Total Carbohydrate16 g
  • Protein56 g

Ingredients

  • 4

  • 1/4 cup corn oil

  • 1 small eggplant, peeled if desired, cut into 1-inch cubes

  • 2 small zucchini, thinly sliced

  • 1 medium green bell pepper, seeded, cut into 1-inch pieces

  • 1/2 pound mushrooms, sliced

  • 1 large onion, thinly sliced

  • 1 can tomato wedges, 16 oz.

  • 2 teaspoon garlic salt

  • 1 teaspoon dried sweet basil, crushed

  • 1 teaspoon fresh parsley, chopped

  • 1/2 teaspoon black pepper

Cooking Instructions

  • To prevent a bitter taste, toss eggplant cubes with 1 teaspoon salt and place in colander to drain for 30 minutes. Rinse and drain well before cooking.
  • Cut chicken into 1-inch pieces.
  • Heat oil in large skillet to medium. Add chicken and sauté, stirring, about 2 minutes.
  • Add eggplant, zucchini, green pepper, mushrooms and onion. Cook, stirring occasionally, about 15 minutes or until vegetables are crisp-tender. Add tomatoes, stirring carefully. Add garlic salt, basil, parsley and pepper.
  • Simmer, uncovered, about 5 minutes or until chicken is done or internal temp reads 170°F.

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