Chicken Breasts with Basil-YogurtGravy
| Preparation: | 10 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 30 min |
| Total: | 2 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- 4 air-chilled chicken breasts*
- 1/2 cup (125 mL) Balsamic Vinegar Dressing
- Sufficient Minute Rice*
- 2 cups (500 mL) frozen Italian mixed vegetables*
- 2 Tbsp. (30 mL) Irresistible extra virgin olive oil*
- 1/2 cup (125 mL) ready-to-serve light chicken broth*
- 1 tsp. (5 mL) cornstarch*
- 2 Tbsp. (30 mL) chopped basil
- 1/4 cup (60 mL) firm plain yogurt
- 2 Tbsp. (30 mL) diced blanched red pepper
- Salt and pepper to taste
Preparation
Marinate chicken breasts in dressing for 2 hours in the refrigerator.
Cook rice according to package instructions.
Microwave frozen vegetables at maximum for approximately 3 minutes.
In a non-stick skillet, heat olive oil on medium heat. Drain chicken and brown both sides.
In a small bowl, combine light chicken broth and cornstarch. Add to chicken, cover and cook 10 minutes more. Remove and slice breasts.
Reduce pan juices by 1/3. Remove skillet from heat and stir in basil and yogurt. Keep gravy warm on a slow simmer.
Arrange rice and vegetables in a plate; fan sliced breast around them and drizzle basil yogurt gravy around.
Suggestion
Dessert suggestion: Berries and frozen yogurt*. Light and healthy.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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