Savory Braised Chicken with Vegetables
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! —Michelle Collins, Lake Orion, Michigan
Ingredients
- 1/2 cup seasoned bread crumbs
- 6 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound fresh baby carrots
- 1 pound sliced fresh mushrooms
- 2 medium zucchini, sliced
- Sliced French bread baguette, optional
Reviews
I used yellow squash to hold up a little more than the zucchini but did add the veggies later as someone suggested. I really liked this recipe because it's so versatile. Had to cut down on the salt for my hubby so used broth and tomato paste with no-salt added and a salt substitute for the salt it calls for. Good easy recipe.
I served this with garlic mashed potatoes. Yum!
This was wonderful. The chicken came out so juicy and the vegetables were wonderful. I made it exactly as stated and I wouldn't change a thing.
Yum. This is a very tasty one pot meal. I dipped the chicken in milk before the bread crumbs. The next time I'll add the zucchini and mushrooms a little later in the process.
Excellent flavors, however the carrots & zucchini turned mushy when cooked with chicken for 25-30 minutes. When I make it next time, I'll add them in later so they won't over-cook. Good healthy dish!