It can take hours to cook a healthy chicken breast, and many recipes call for frying it first.
But the easiest way to make one of these tasty dishes in less time is to boil the chicken breast in a stock pot.
In this recipe, you can make a delicious stir fry of chicken breast and vegetables for just a few minutes.
Read more about the chicken breasts in this week’s episode of Cooking Light.
In a large skillet, heat oil over medium-high heat.
Add chicken breast slices and sauté until golden brown, about 5 minutes.
Add diced carrots and saute until soft, about 3 minutes.
Stir in onion and garlic.
Add 1/4 cup of stock, 1/2 teaspoon salt and a pinch of pepper.
Simmer until chicken is done, about 15 minutes.
Remove chicken from the skillet and add 1/3 cup of chopped tomatoes, 1 tablespoon of olive oil, 2 tablespoons of chopped red onion and 1 tablespoon grated Parmesan cheese.
Stir to combine.
Serve immediately with salad or a side of vegetables.
In the same skillet, add chicken, carrots, onions and garlic and sauterize for 1 minute.
Add tomatoes and 1/8 teaspoon each of salt and pepper.
Stir until tomato sauce is smooth.
Add 2 tablespoons chicken broth, 1 teaspoon salt, 1 1/5 teaspoons pepper and 3 tablespoons chicken stock.
Bring to a boil and simmer for 20 minutes.
Drain and serve with a side salad.
To make the stir fry, place 1/6 cup of the stock in a small saucepan over medium heat and add the remaining 1/1 teaspoon salt.
Simmulate with a wooden spoon or spatula until thickened.
Add the chicken and vegetables and simmer until chicken has cooked through and the vegetables are soft, approximately 15 minutes, adding additional stock as needed to keep the sauce from getting too thick.
Add salt and vinegar to taste.
Serve with salad and a side vegetable.
In another large skillet over medium or high heat, heat 2 tablespoons olive oil over high heat.
Place chicken breasts on a plate.
Cook until browned on both sides, about 4 minutes.
Serve and enjoy.
To serve, drizzle a bit of olive or a bit more vinegar on top of each chicken breast.
Add chopped fresh parsley, salt and freshly ground pepper to taste and serve.
Serve at once or refrigerate for up to 6 hours.
Recipe Notes You can also use chicken breasts and chicken stock instead of chicken broth to make the sauce.
For an even more flavorful dish, use chicken thighs instead of thighs.