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Chicken Breasts With Harvest Vegetables

Natural.Foodie's picture
Ingredients
  Chicken stock 1⁄2 Cup (8 tbs)
  White wine vinegar 2 Teaspoon
  Dijon mustard 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Boneless skinless chicken breasts 1 Pound
  Cornstarch 1⁄2 Teaspoon
  Water 1 Tablespoon
  Sweet red pepper 1 Cup (16 tbs), diced
  Scallions 1⁄2 Cup (8 tbs), sliced
  Olive oil 1 Tablespoon
  Mushrooms 1 1⁄4 Cup (20 tbs), sliced
  Corn 1 Cup (16 tbs)
  Dried basil 1⁄2 Teaspoon
  Chopped fresh parsley 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. In a large pan, place the stock, vinegar, mustard, and garlic and whisk well till it is a completely incorporated mix.
2. Add the chicken to the pan and turn it well to ensure that the chicken is well coated.
3. Marinate the chicken for at least four hours
4. Coat a broiler rack with nonstick spray.

MAKING
5. Remove the chicken just before serving and drain the marinade. Set the marinade aside to make the gravy.
6. Place the chicken on the broiler rack and broil five inches from the heat for five minutes per side till cooked through.
7. Strain the marinade into a saucepan, and simmer on low heat.
8. In another cup, dissolve the cornstarch and add it to the marinade while whisking constantly
9. Bring to a boil and simmer for 2-3 minutes till completely mixed. Keep aside till required.
10. In another saucepan, heat the oil over medium heat
11. Add the red peppers and scallions and sauté over medium heat for 2-3 minutes till cooked through.
12. Add the mushrooms, corn, basil, parsley, and black pepper to the pan and cook again.

SERVING
13. Place the rice on a plate, top with the chicken and the vegetables and serve hot immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Broiled
Dish: 
Dry Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
4

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