| 1 | to 2 teaspoons chopped fresh thyme leaves |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1 | tablespoon butter or margarine |
| 1 | tablespoon olive or vegetable oil |
| 1 | teaspoon finely chopped garlic |
| 1 | bag (1 lb) frozen broccoli, cauliflower and carrots |
Serve with...
Bread Machine Fresh Herb Bread
Total Time:
3 hours 40 min
| 1. | Mix thyme, salt and pepper; sprinkle over chicken and set aside. |
| 2. | In 12-inch skillet, heat butter and oil over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown. |
| 3. | Stir in frozen vegetables. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F). |
| In step 2, cook chicken uncovered 10 to 14 minutes, turning once, until light golden. |
|
| If fresh thyme is not available, 1/2 teaspoon dried thyme leaves can be substituted. |
|
| If you prefer, use 4 cups cut-up assorted fresh vegetables, such as carrots, bell peppers, onions, broccoli and yellow summer squash, instead of the frozen vegetables. |
Nutrition Information:
260 ( 100); 11g ( 3 1/2g, 0g); 95mg; 410mg; 6g ( 3g, 2g); 34g 50%; 30%; 4%; 10% 0 ; 1 ; 4 ; 2 1/2