Recipe - Sauteed Chicken Breasts With Summer Vegetables

4 Chicken breasts with bones;
skinned (up to 6)
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Paprika
2 tablespoon Olive oil
One half cup Chicken broth
1 Zucchini; cut or sliced up
1 Yellow summer squash; cut or sliced up
1 Red pepper; minced
1 tablespoon Chopped fresh basil; or 1/2
tsp. dried
2 tablespoon Grated parmesan cheese

Season chicken breast halves with bones with salt, pepper and paprika. In
lg. frypan heat olive oil over Medium heat. Add chicken. Cook, turning
once, until browned, 10 minutes. Pour broth over chicken. Simmer for 20
minutes. Add vegetable and basil to pan. Cover and cook for 35 minutes
until vegetables are crisptender. Season with more salt and pepper to
taste. Transfer to platter. Sprinkle with grated Parmesan cheese. MC
formatting by bobbi744@sojourn.com

Recipe by: Unknown

Posted to Digest eatlf.v097.n239 by Roberta Banghart
bobbi744@sojourn.com on Sep 20, 1997