Eggplant Recipes » Recipe List » Chicken Mushroom and Vegetable Skillet

Chicken Mushroom and Vegetable Skillet

Boneless, skinless chicken breasts are browned and set aside. Sliced mushrooms, minced garlic, chopped plum tomato, diced eggplant, diced green bell pepper, diced zucchini, diced white onion are sautéed until the vegetables are tender. Tomato sauce, bay leaf, dried basil, dried oregano, dried marjoram, dried thyme, coarse salt and fresh ground black pepper are stirred in. Mixture is brought to a gentle boil. Chicken breasts are returned to skillet and simmered over very low heat for 35 minutes.

Ingredients -

6 Boneless Skinless Chicken Breast Halves
4 tablespoons Extra Virgin Olive Oil, divided
8 ounces Mushrooms, sliced
4 Garlic Cloves, minced
3 medium Plum or Vine-Ripened Tomatoes, chopped
2 Medium Eggplants, peeled and diced
2 Large Green Bell Peppers, diced
2 medium Zucchini, diced
1 Large White Onion, diced
8 ounces Tomato Sauce
1 Bay Leaf
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 teaspoon Dried Marjoram
1/2 teaspoon Dried Thyme
1/2 teaspoon Coarse Salt, optional
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. Add the chicken and 1 tablespoon oil to a skillet and brown over medium heat.

2. Set aside.

3. Add the remaining oil and next 7 ingredients to the skillet and sauté for 12 to 15 minutes or until the vegetables are crisp tender.

4. Add the remaining ingredients and bring the mixture to a boil.

5. Return the chicken to the skillet and simmer for 35 to 40 minutes, covered.

6. Remove the bay leaf and serve.

Eggplant Recipe Tip -
Plum Tomatoes

	For those who love tomatoes, summer is perfect for delicious ripe tomatoes. Freezing allows you to preserve wonderful tomatoes for use all year long. Making soups, salsa, pasta sauces and vegetable stock are a perfect ways to use ripe summer tomato flavors throughout the year.

Eggplant Recipe Tip -
Bitterness In Eggplant

	In early times, Europeans believed that the bitterness of eggplant would produce equally bitter results if consumed. Among these results were leprosy, cancer and even insanity. As time progressed, the bitterness lessened and eggplant became widely accepted and even revered in many European cuisines.

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