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Ingredients
- 1 lb boneless skinless chicken thighs
- 1/2 teaspoon Salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil divided
- 1 vidalia onion, thinly sliced
- 2 medium Zucchini or yellow squash, cut into thin half moons
- 1 8 oz pkg sliced mushrooms
- 1 teaspoon minced garlic
- 1 teaspoon dried italian seasoning
- 1 cup fat free reduced sodium chicken broth
- 1 14.5 oz can no salt added petite diced tomatoes
- 1/4 cup sliced fresh basil optional
Ingredients
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Instructions
- Instructions; Sprinkle both sides of chicken with salt and pepper. Heat 2 teaspoons oil in a dutch oven or large deep skillet over medium high heat, swirling to coat. Add chicken, and cook 3 to 4 minutes on each side or until browned. Remove from skillet. Heat remaining 1 teaspoon oil in skillet, and add onion , zucchini or squash, and mushrooms. Sauté 8 minutes or until vegetables are tender and beginning to brown. Stir in garlic and Italian seasoning and sauté 30 seconds. Stir in chicken broth and tomatoes; bring to a boil. Return chicken to pan, and reduce heat. Cover and Simmer 10 minutes. Stir in Basil if using Recipe prepared by registered dietitians fro St Vincent's Health System.
Recipe Notes
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