Savory Braised Chicken with Vegetables

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

Directions

  1. Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess.
  2. In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan.
  3. Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette. Yield: 6 servings.