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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I made this up tonight because I wanted to use some of the veggies I had in the fridge. This came out great, and the sauce would be great on its own. the amount of chicken is 2 breasts not 2 1/2 pounds. Ingredients:
2 1/2 lbs boneless skinless chicken breasts |
4 -8 garlic cloves |
1 medium onion |
4 celery ribs |
7 green onions |
15 -20 baby carrots |
1/4 yellow pepper |
1/4 red pepper |
1/4 green pepper |
1 cup cooked rice |
2 tablespoons lemon juice |
1/3 cup balsamic vinegar |
1/4 cup worcestershire sauce |
4 tablespoons butter |
salt and pepper |
oregano |
garlic |
onion powder (to taste) |
Directions:
1. Cut onion into wedges.
2. Chop the rest.
3. mince garlic.
4. melt butter in cast iron skillet over med.
5. add garlic as butter melts down.
6. saute a minute.
7. slice chicken into 1/2 strips add to skillet.
8. season to taste.
9. add balsamic vinegar, lemon juice and worcestershire.
10. stir around.
11. dump veggies into the skillet.
12. bring to a boil cover and simmer 15- 20 minutes until veggies are tender.
13. Serve over a bed of rice and enjoy!
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