Garlic Butter Chicken & Vegetables
Recipe: #31822
April 23, 2019
Categories: Chicken, Peas, 5-Minute Prep, One-Pot Meal, Frozen Vegetables, Zucchini, Boneless Pieces, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (127.9 g)
- Calories 199.4
- Total Fat - 17.8 g
- Saturated Fat - 10.8 g
- Cholesterol - 47.7 mg
- Sodium - 173.5 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 1.9 g
- Sugars - 1.6 g
- Protein - 3.8 g
- Calcium - 30.9 mg
- Iron - 1 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Season chicken well and then melt 20g of the butter in a non-stick heavy-based frying pan over medium-high heat and cook the chicken for 2-3 minutes each side or until golden and then transfer to a plate and cover to keep warm.
Step 2
Heat remaining butter in the pan and cook the garlic for 30 seconds and then add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender and then return chicken to the pan to heat through.
Step 3
Slice the chicken and divide among serving dishes with the vegetables and scatter over the basil leaves and serve with freshly ground black pepper.
Step 4
TIP - If you can’t find uncrumbed chicken schnitzel, butterfly chicken breast fillets, or try turkey breast fillets instead.
Tips
No special items needed.