This dish was inspired from leftovers. I happened to have some veggies all cut up ready to go and some leftover garlic butter from another dish. Put them on top of a piece of chicken and here we go. The recipe below assumes you don’t have the leftovers. Serves 2.
Ingredients:
- 1 Very large chicken breast cut on the bias so you get 4″ X 4″ pieces that are 1/2 inch thick. Each piece should be about 4 ounces but more importantly 1/2 inch thick so it doesn’t take forever to cook.
- 1/2 Green pepper, cut in strips
- 1/2 Red Pepper, cut in strips
- 1 Small head of broccoli, just the florets.
- 1/4 Teaspoon oregano
- 1 Clove garlic, crushed
- 1/4 Cup chicken stock
- 1/2 Cup flour for dredging with 1/4 teaspoon each S&P
- 1 Egg, beaten with a tablespoon of water or 1/4 cup egg beaters.
- 2 Tablespoons butter
- 4-5 Tablespoons of oil for cooking
- S&P
Directions:
Toss the veggies and oregano with 1 tablespoon of the oil and put in a microwave container. Cook on high in the microwave for 2 minutes.
Dredge the chicken pieces in the flour, dip in the beaten egg, then drop in the flour again to coat. Heat 2-3 tablespoons of oil in a frying pan until hot and fry the chicken until golden brown and cooked through. Remove from pan and keep warm on serving plate.
In the same pan, add 1 more tablespoon oil and the garlic. Cook for about 30 seconds until fragrant (do not brown the garlic) add the stock, butter and the microwaved vegetables to the pan. Let it come to a boil for about another 30 seconds and scoop over the meat to serve.
Serve with white rice. In fact, if you put the rice on first, this dish can be cooked during the 20 minutes the rice takes to cook.
