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Italian Chicken
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Description
This is a great family dish. Serve the Italian veggies over half of the chicken cutlets and leave the other half “blank” for the little ones. It’s a delicious way to use tomatoes, zucchini, and basil from your garden, too!
Ingredients
- ¼ cups Flour For Breading
- ½ teaspoons Salt
- ½ teaspoons Dried Oregano
- 4 whole Chicken Breasts, Sliced Into Strips
- 3 Tablespoons Vegetable Oil
- 1 whole Yellow Onion, Diced
- 2 whole Medium Zucchini, Cut Into Bite-size Pieces
- 2 whole Plum (aka Roma) Tomatoes, Cut Into Big Chunks
- 1 teaspoon Lemon Juice
- ½ cups Chicken Stock
- ¼ cups Basil Leaves, Sliced Thinly
Preparation
Combine the flour, salt, and oregano in a wide dish or plate. Dip the chicken strips into the flour mixture and coat thoroughly.
Heat a skillet and the oil over medium-high heat. When the oil shimmers, add the chicken strips and cook until they’re a lovely dark brown. You may have to do two batches, depending on the size of your pan.
After the chicken is done, set it aside and turn the heat to medium. Saute the onion until golden. Add the zucchini and cook until just starting to soften.
Stir in the tomatoes, lemon juice, and chicken stock and bring to a boil, scraping up all the yummy browned bits on the bottom of the pan. Add in the sliced basil.
Plate the chicken and pour the Italian veggies over the top (or serve them on the side if your munchkins are picky like mine).
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raimunda on 8.11.2009
I stumbled upon this recipe while looking for a good way to use up all of the zucchini and tomatoes from my garden. I tried this today and my family all loved it. I recommend adding garlic and maybe a few other veggies. It would be good with some green peppers or yellow squash added as well. It’s good as is though, too.