Chicken Vegetable Medley Recipe

Chicken Vegetable Medley Recipe

Serving Size : 6

Ingredients

6 boneless skinless chicken breast halves
4 tablespoons olive or vegetable oil -- divided
8 ounces fresh mushrooms -- sliced
4 cloves garlic -- minced
3 tomatoes -- chopped
2 medium eggplants -- peeled and diced
2 large green bell peppers -- diced
2 medium zucchini -- diced
1 large onion -- diced
1 8 oz. can tomato sauce
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt -- optional
1/4 teaspoon pepper

Methods

In large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green bell pepper, zucchini, and onion
for 10 to 15 minutes, or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30 to 40 minutes, or until juices run clear. Remove bay leaf
before serving.