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Snazzy Chicken

Snazzy Chicken

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  • Makes: 4 servings
  • Prep 20 mins
  • Grill 12 mins

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Ingredients

  • 4 4 - ounces skinless,boneless chicken breast halves
  • 1 1/2 cups fresh mushrooms, such as shiitake,oyster, portabello or a combination
  • 1 small eggplant peeled and cut into 1-inch pieces
  • 1 small zucchini, cut into juliene strips
  • 1 small yellow squash, cut into julienne strips
  • 1 cup broccoli flowerets
  • 1 clove garlic minced
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 tablespoons olive oil
  • Lemon Sauce (see recipe below)
  • 1 cup halved cherry tomatoes
  • Freshly grated Parmesan cheese

Directions

  1. Grill chicken breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once.
  2. Meanwhile, in a large skillet, cook mushrooms, eggplant, zucchini, yellow squash, broccoli, garlic, and rosemary in olive oil until vegetables are crisp-tender. Stir in Lemon Sauce and cherry tomatoes. Cook until heated through.
  3. To serve, spoon vegetables over chicken breasts. Sprinkle with Parmesan cheese. Makes 4 servings.

Lemon Sauce

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil
  • 2 tablespoons lemon juice
  • 1 cup chicken stock or broth
  • 1/8 teaspoon pepper
  • 1 tablespoon chicken stock or broth
  • 1 teaspoon cornstarch

Directions

  1. In a medium skillet, cook onion, thyme, and rosemary in olive oil until onion is tender. Stir in lemon juice. Cook, stirring occasionally, until lemon juice has almost evaporated. Stir in chicken stock or broth; boil about 4 minutes or until reduced to about half. Stir in pepper. In a small bowl, stir together 1 tablespoon chicken stock or broth and cornstarch. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Makes 3/4 cup.

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