Tuesday, August 7, 2012

Country Chicken

Today we had company over for dinner, Matt's cousin Tara!  I wanted to make something really yummy but more on the healthier side, so I picked this recipe from one of my cookbooks.  It turned out okay, but not as good as I would have hoped.  It also took a little longer to cook than anticipated because the chicken was still a little frozen when I started cooking.  Whoops!  Good thing there was good conversation to be had while we waited!

Country Chicken
Country Chicken

2 large boneless, skinless chicken breasts, cut in bite-sized pieces
2 tablespoons butter
3.5 tablespoons olive oil, divided
1 medium onion, sliced
1 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, sliced
2 large green peppers, sliced
1/4 teaspoon Italian seasoning
1/2 cup white wine

In a large skillet, brown the chicken in butter and 2 tablespoons olive oil.  Place onion in pan, sprinkle with salt and pepper.  Cover and cook slowly about 15 minutes.
In another skillet, heat 1.5 tablespoons olive oil and saute zucchini and peppers until soft (about 10 minutes).  Sprinkle with basil.  Transfer veggies to skillet with chicken and pour in wine.  Simmer, covered, about 15 minutes, or until chicken is very tender and veggies are cooked.

Source: The Culinary Arts Institute Cookbook