Citrus Chicken With Vegetables |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A light, summertime supper using those fresh garden vegetables. I usually use 3 chicken breasts to stretch the recipe for leftovers. Ingredients:
1/2 lb green beans or 1/2 lb yellow beans, cut in half |
1 cup julienne-cut carrot |
1 1/2 cups sliced zucchini |
1/4 cup flour |
2 tablespoons sesame seeds |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 whole chicken breasts, skinned,boned,cut into bite-size pieces |
3 tablespoons margarine |
1/4 cup orange juice |
1 tablespoon lemon juice |
1 teaspoon rosemary, crushed |
2 tablespoons chopped fresh parsley, if desired. |
Directions:
1. Cook beans& carrots together in small amount of boiling water until almost tender, about 10-15 minutes.
2. Add zucchini; cook an additional 5 minutes.
3. Drain; set aside.
4. Meanwhile, combine flour, sesame seed, salt and pepper in paper or plastic bag.
5. Add chicken, 1/4 at a time; shake gently to coat.
6. Melt margarine in large skillet.
7. Sauté chicken over medium heat until completely cooked and golden brown, about 4 to 5 minutes.
8. Remove from pan; set aside.
9. Remove drippings and excess crumbs from pan.
10. Stir in orange juice, lemon juice and rosemary; bring to a boil.
11. Add cooked vegetables, stirring until thoroughly heated.
12. Add cooked chicken; toss gently.
13. Serve immediately.
14. Sprinkle each serving with parsley.
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