Sauteed Chicken And Vegetables

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets)
• 1/2 cup all-purpose flour
• 1 tablespoon onion powder
• 1 1/2 teaspoons paul prudhomme's chicken seasoning
• 1/4 teaspoon fresh ground pepper
• 2 eggs
• 3 tablespoons plugra butter
• 1 teaspoon olive oil
• 1 tablespoon bottled minced garlic
• 1 medium red onion
• 1 lb green beans
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 tomato
• 3 tablespoons plugra butter
• 1 teaspoon olive oil
• 2 cups water
• 2 knorr homestyle chicken stock
• basmati rice

Recipe

• 1 cut yellow, red and green peppers into thin strips.
• 2 snap ends off green beans and keep long unless they are really long then snap in two.
• 3 finely dice red onion.
• 4 dice fresh tomato.
• 5 using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
• 6 in a separate shallow dish beat the two eggs.
• 7 dredge the chicken breast through the egg then through the flour.
• 8 add 3 tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
• 9 lightly brown chicken over medium heat until light brown then set aside.
• 10 melt remaining margarine and olive oil.
• 11 add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
• 12 add 2 cups of water and the knorr homestyle chicken stock.
• 13 bring to a boil
• 14 turn burner to medium low and add chicken back to skillet and cover with lid.
• 15 simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
• 16 prepare basmati rice using package directions.
• 17 serve chicken and vegetables and "gravy" over rice.