Pan-Roasted Chicken with Summer Vegetables
Grrrrrgh!
Course : Chicken
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  flour
     1/4      teaspoon  salt
     1/4      teaspoon  pepper -- coarsely ground
  1                     chicken -- cut up
  2        tablespoons  olive oil
  1              large  onion -- sliced
  2                     garlic cloves -- minced
  2             medium  tomatoes -- coarsely chopped
  1              small  zucchini -- sliced
  1                     red pepper -- cut in large chunks
  1              small  yellow squash -- sliced
  1         tablespoon  fresh basil -- chopped
 

Preparation:

In resealable food storage plastic bag, combine flour, salt and pepper; shake to mix. Add chicken to bag a few pieces at a time; seal bag and shake to coat. Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken; cook until golden brown on all sides. Remove chicken from skillet. Add onion and garlic to skillet; cook over medium heat until tender. Add tomatoes. Return chicken to skillet; cover and cook over medium-low heat for 30 minutes. Add zucchini, red pepper and yellow squash; cover and cook an additional 5-10 minutes or until chicken is fork-tender, juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; place on serving platter. Add basil to vegetables in skillet; mix well. Serve vegetables over chicken. Note: Two cups of canned diced tomatoes can be used in place of the fresh ones.

 

Nutritional Information:

939 Calories (kcal); 66g Total Fat; (63% calories from fat); 67g Protein; 17g Carbohydrate; 340mg Cholesterol; 403mg Sodium