Sunday, September 23, 2012

Foodie Friday #30

so i made this up the other day.
threw together whatever i had in my fridge and this kinda just appeared! haha!! enjoy!

Sauteed Rainbow Veggies and Italian-Style Chicken Cutlets

sugar snap peas
baby bella mushrooms
grape tomatoes
olive oil
dried basil
dried oregano
fresh ground black pepper
red pepper flakes
chicken breasts
flour (to make this GF and paleo-friendly, substitute white flour for an alternative flour)
Good Seasons Italian dressing (the kind you make in that glass shaker thingy with water, apple cider vinegar, oil, and the season packet)

Marinate however many chickens breasts you want to make in the Italian dressing for at least 1 1/2 hours but i would say no more than 8 hours as over-marinated meats get mushy (once again, didn't know that until i met my husband...who knows like uh a lot about cooking. trust me on this one ;) 
Saute garlic and onions in olive oil until golden. Add snap peas, mushrooms, and tomatoes. Stir and let sit for awhile until mushrooms are fully cooked and tomatoes are getting 'soggy' (skin's getting wrinkly) and peas are semi-soft but NOT mushy. Add salt, pepper, seasonings to taste. Set aside. Add more oil and some butter to pan and set to med heat. Place marinated breasts in a ziplock bag (without marinade juice!) and pound with that pounder thingy until just a tad thinner. Generously dredge in flour and then add to pan. Cook on med heat about 10 min per side. Cut into one breast to make sure meat is white all the way through. Do NOT overcook - if you cook chicken until it's dry and 'mealy', then you are overcooking poultry. Doneness means white throughout but still juicy. It takes practice - believe me. I'm in the thick of it right now! lol! Place veggie mixture on dinner plate and nicely arrange a breast on top. Sprinkle with freshly-grated parmesan cheese, if desired. this is SUCH an easy recipe and one of our faves - quick, healthy, colorful, and DELISH! :D

the dish in progress!

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