Ingredients and Weight:
- Boneless, skinless chicken breasts (8): 1.2 pounds
- Olive oil: 1/2 cup
- Butter: 1/4 cup
- Garlic cloves (3): 9 grams
- Lemon juice: 1/4 cup
- Fresh parsley: 1/4 cup, chopped
- Salt and black pepper: To taste
- Mushrooms (8 ounces): 225 grams, sliced
- Bell peppers (1 red, 1 green): 350 grams, diced
- Onion (1 large): 150 grams, chopped
- Chicken broth: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the chicken breasts with salt and black pepper.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Sear the chicken breasts for 3-4 minutes per side, or until golden brown.
- Remove the chicken from the skillet and set aside.
- Add the mushrooms, bell peppers, and onion to the skillet. Sauté for 5-7 minutes, or until softened.
- Add the garlic and cook for 1 minute.
- Stir in the lemon juice and parsley.
- Return the chicken breasts to the skillet, spooning the vegetable mixture over them.
- Pour in the chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
Nutritional Information:
- Calories: Approximately 300 per serving
- Protein: 30 grams
- Fat: 15 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Savory and flavorful
- Tender and juicy chicken
- Vibrant and colorful vegetables
- Balanced flavors of lemon and herbs
User Comments:
- "This dish was absolutely delicious! The chicken was perfectly cooked and the vegetables were so flavorful."
- "I loved the combination of flavors. The lemon juice and parsley added a nice brightness to the dish."
- "This is a great recipe for a quick and easy weeknight meal."
Special Precautions and Tips:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- You can add other vegetables to this dish, such as zucchini, carrots, or peas.
- If you don't have a skillet, you can also use a Dutch oven or roasting pan.
