Saffron Chicken with Matchstick Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

vegetable cooking spray

1/2 teaspoon olive oil

2 (4-ounce) skinned, boned chicken breast halves

1/2 cup julienne-sliced carrot

1/2 cup julienne-sliced onion

1/4 cup julienne-sliced celery

1 tablespoon minced garlic

1/3 cup peeled, seeded, and chopped tomato

1/4 cup dry white wine

1/4 cup canned low-sodium chicken broth, undiluted

2 teaspoons no-salt-added tomato paste

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon ground saffron

1/8 teaspoon hot sauce

dash of pepper

Directions:

1. Coat a small nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Transfer chicken to a 7- x 5 1/4- x 1 1/2-inch baking dish; set aside.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; saute 3 minutes or until vegetables are tender. Add tomato and remaining ingredients to skillet; bring to a boil. Pour vegetable mixture over chicken. Cover; bake at 350° for 20 minutes or until chicken is tender. Spoon vegetables evenly onto 2 serving plates, using a slotted spoon. Place chicken over vegetables.

By RecipeOfHealth.com