Chicken Breasts with Vegetables
Makes 4 servings
2 tablespoons Chef Paul Prudhomme's Poultry Magic® or
1 1/2 teaspoons dry mustard
1/2 teaspoon Chef Paul Prudhomme's ground dried guajillo chile peppers
8 4-ounce boneless, skinless chicken breast halves
2 cups broccoli florets
2 cups caulifower florets
2 cups unpeeled zucchini, cut to the same size as the florets
1 1/2 cups chopped fresh tomatoes
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
1 1/2 cups chopped yellow bell peppers
2 tablespoons vegetable oil
1/2 cup chicken stock
how to prepare
Combine the first 3 ingredients in a small bowl to make the seasoning mix.
Sprinkle the chicken breasts evenly with 2 tablespoons plus 1 teaspoon of the seasoning mix and gently pat it in. Combine the vegetables in a large bowl, sprinkle the remaining seasoning mix over them, and mix gently just until the seasonings are evenly distributed.
In a heavy 12-inch skillet or a 4-quart pot with a cover, heat the oil just until it begins to smoke, about 3 to 4 minutes. Add the seasoned breasts, in batches if necessary, and cook, turning once, until the breasts are browned on both sides, but not fully cooked, about 4 minutes per side. Remove the chicken from the pan and set it aside.
To the same pan add the seasoned vegetables and the stock. Scrape the pan thoroughly, then cover immediately. Cook, uncovering to stir and scrape about once a minute, for 5 minutes, then return the chicken and the accumulated juices to the pan. Re-cover and cook until the chicken is cooked through, about 4 to 6 minutes more. For each serving, place 2 breast halves on a plate, and divide the vegetables evenly among the portions.
Copyright© 2000 by Paul Prudhomme