Chicken And Julienned Veggies Recipes

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CHICKEN AND JULIENNED VEGGIES



Chicken and Julienned Veggies image

Thyme seasons this quick skillet entree from Lois Crissman of Mansfield, Ohio. She serves the tender browned chicken breasts, colorful sliced carrot and zucchini and savory sauce over spaghetti for a pleasing pasta meal.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup fat-free milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1 medium carrot, julienned
1 cup julienned zucchini
Hot cooked spaghetti, optional

Steps:

  • In a nonstick skillet, brown chicken in oil. In a bowl, combine the soup, milk, thyme, salt and pepper until smooth; pour over chicken. Add carrot. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Add zucchini; cover and simmer 5 minutes longer or until chicken is no longer pink. Serve over spaghetti if desired.

Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 955mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CHICKEN JULIENNE



Chicken Julienne image

This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish.

Provided by snowgirl9

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

½ cup butter, melted
½ cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese
1 dash paprika, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  • Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
  • Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

Nutrition Facts : Calories 650.7 calories, Carbohydrate 14.7 g, Cholesterol 208.4 mg, Fat 53.7 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 31.6 g, Sodium 386.5 mg, Sugar 0.4 g

CHICKEN BREASTS WITH JULIENNE VEGETABLES



Chicken Breasts with Julienne Vegetables image

Make and share this Chicken Breasts with Julienne Vegetables recipe from Food.com.

Provided by Dave C

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast halves (about 2 lb/1 kg)
2 tablespoons margarine or 2 tablespoons butter
1 (10 ounce) can condensed milk
celery soup
1/4 cup water
1/4 teaspoon dried thyme or 1/4 teaspoon tarragon leaf, crushed
2 stalks celery, cut into thin strips
2 medium carrots, cut into thin strips
4 cups hot, cooked noodles

Steps:

  • Remove skin from chicken, if desired.
  • In large skillet over medium-high heat, melt margarine.
  • Brown chicken 3 minutes on each side.
  • Spoon off fat.
  • Stir in soup, water, thyme, celery and carrots.
  • Bring to boil.
  • Reduce heat to low.
  • Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally.
  • Serve with noodles.

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