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Chicken and Garden Vegetable Sauté
 
Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 servings.
 
Ingredients:
 

2 tablespoons flour

2 teaspoons Lawry's® 25% Less Sodium Seasoned Salt, divided

1 teaspoon Lawry's® Garlic Pepper, divided

4 small boneless skinless chicken breast halves (about 1 1/4 pounds)

2 tablespoons olive oil

1 medium yellow squash, cut into 1-inch chunks (1 1/2 cups)

1 medium zucchini, cut into 1-inch chunks (1 1/2 cups)

1 small bell pepper, cut into 1-inch chunks (1 cup)

1 small onion, cut into wedges (1 cup)

1/2 cup reduced sodium chicken broth

1 cup grape tomatoes

 
Directions:
 
1. Mix flour, 1 1/2 teaspoons of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.

2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove chicken from skillet; keep warm.

3. Stir yellow squash, zucchini, bell pepper and onion into skillet. Cook and stir to 5 minutes or until vegetables are tender-crisp. Mix chicken broth and reserved flour mixture until well blended. Add to skillet. Bring to boil. Reduce heat to low. Add tomatoes and remaining 1/2 teaspoon each seasoned salt and garlic pepper. Cook and stir 1 to 2 minutes or until tomatoes are heated through. Serve vegetable mixture with chicken.
 
Nutrition Information per serving:
 
Calories 295, Fat 11g, Protein 36g, Carbohydrates 13g, Cholesterol 91mg, Sodium 753mg, Fiber 3g
 
ALL RIGHTS RESERVED © 2009 McCormick Printed from Lawrys.com 9/7/2010