Ingredients
6 servings
Boneless Chicken Breast
6.0
whole
Baby Carrots
1.0
pound(s)
Zucchini Sliced
2.0
whole
Sliced Mushrooms
1.0
pound(s)
Tomato Sauce
4.0
ounce(s)
Beef Broth
14.5
ounce(s)
Seasoned Bread Crumbs
4.0
ounce(s)
salt
0.5
teaspoon(s)
Ground Black Papper
0.5
teaspoon(s)
Poultry Seasoning
1.0
teaspoon(s)
olive oil
2.0
tablespoon(s)
French Baguette
1.0
loaf
Dietary Restrictions
Wheat / Gluten
Poultry
Recipe Instructions
Place Italian or Regular bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
Step 2: Cook the Chicken
In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.
(To keep the chicken breast juicy and tender, remove it from heat as soon as it’s lightly browned.)
Step 3: Add the Vegetables
Add broth, tomato sauce and seasonings to the same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°.