Real Recipes From Real Home Cooks ®

garden essentials: sautéed veggies with chicken

Recipe by
Andy Anderson !
Wichita, KS

This recipe came about when a good neighbor of mine dropped off some organic veggies she grows on her farm outside of town. I came up with a dish that I think highlights the last harvests of Summer, and will bring a smile to your face. When I have good Summer veggies this dish will definitely be on the rotation. So, you ready… Let’s get into the kitchen.

yield 2 - 3
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For garden essentials: sautéed veggies with chicken

  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 1 lg
    chicken breast, boneless, skinless
  • 1 md
    yellow onion, skin removed, and thinly sliced
  • 1 Tbsp
    coconut or brown sugar
  • 2 clove
    garlic, minced
  • 6 - 8 sm
    cherry tomatoes
  • 2 md
    carrots, sliced into small sticks
  • 1 md
    head of broccoli, stemmed and halved, 6 – 8 florets
  • 6 Tbsp
    dry white wine, or chicken stock, not broth
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    dried oregano
  • 1 md
    lemon, zest and juice
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • mixed greens
  • balsamic vinegar, or reduction

How To Make garden essentials: sautéed veggies with chicken

  • 1
  • 2
    Chef’s Note: I do not have all the photos I normally have. The reason is that I usually do not photograph the recipe the first time it is made. In this case, there are enough photos to make do.
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Cut the chicken breast in half, lengthwise, and sprinkle with a bit of salt and pepper.
  • 5
    Add the butter and grapeseed oil to a sauté pan, over medium heat.
  • 6
    When the foaming subsides, add the chicken breast.
  • 7
    Cook until lightly browned, about 3 – 4 minutes per side.
  • 8
    Remove the chicken breast, slice into random strips, and reserve.
  • 9
    Chef’s Note: Cutting the chicken into random strip sizes adds to the rustic look of the dish.
  • 10
    Add the sliced onions to the pan, and sprinkle with the brown sugar.
  • 11
    Sauté until they soften, and begin to caramelize, about 12 – 15 minutes.
  • 12
    Chef’s Tip: Add the coconut or brown sugar will give you some really yummy caramelized onions, and they will give the final dish just a hint of sweet. YUM.
  • 13
    Add half the wine or chicken stock (3 tablespoons), to the onions, and use a wooden spoon to scrape up any brown bits (fonds), that have attached themselves to the bottom of the pan.
  • 14
    Continue stirring until the liquid is mostly evaporated.
  • 15
    Add the garlic, oregano, and thyme, and stir for 60 seconds.
  • 16
    Add the carrots, and stir for 60 seconds.
  • 17
    Add the broccoli and tomatoes, and stir for 60 seconds.
  • 18
    Return the chicken to the pan, and stir for 60 seconds
  • 19
    Add the remaining wine or chicken stock, stir, and then tightly cover for 4 minutes.
  • 20
    Chef’s Note: The amount of time you cook the veggies will determine their crispness. After about 4 minutes, the broccoli and carrots will still have a crunch to them. If you prefer them a bit softer, cover and cook for an additional 2 or 3 minutes.
  • 21
    Open the pan, and stir in the lemon juice and zest, and season with a bit of salt and pepper.
  • 22
    Chef’s Note: To give the dish a bit more of an Asian flavor, add a teaspoon of sesame oil, and a tablespoon of tamari, at the end with the lemon juice.
  • 23
  • 24
    Place some salad greens on a plate, pile on some of the sautéed chicken/veggies, and then drizzle with some balsamic vinegar or reduction. Enjoy.
  • 25
    Keep the faith, and keep cooking.