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    Chicken: Veggie Chicken Platter


    Source of Recipe


    Kansan

    In a 10-inch non-stick skillet, place 1/2 c. white wine. Add fresh vegetables. Bring to a slow boil, cover and cook at a simmer until just tender. Add chicken portion, increase heat and boil sauce down to one or two tablespoons (this gets a little thick so don't let it burn). Arrange attractively on a plate or small platter and pour sauce over all. Enjoy. (You can add some pepper or your favorite Mrs. Dash. I find the wine adds all the flavor I need.) Use your favorite OP veggies. Here are mine:

    2 Roma tomatoes, halved
    6 mushrooms, whole
    4 bell pepper quarters (all colors)
    small potato, quartered (about 4 oz)
    4 zucchini, in thick slices
    4 brussel sprouts
    1 medium onion, quartered

 

 

 

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