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Chicken Breasts with Basil-YogurtGravy https://www.metro.ca/userfiles/image/recipes/Poulet-yogourt-vinaigrette-balsamique-basilic-4910.jpg PT10M PT30M PT2H40M
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 Mezzo 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.
4
4 air-chilled chicken breasts 1/2 cup (125 mL) gourmet secret balsamic vinegar dressing sufficient minute rice 2 cups (500 mL) frozen italian mixed vegetables 2 Tbsp. (30 mL) 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
Chicken Breasts with Basil-YogurtGravy

Chicken Breasts with Basil-YogurtGravy

Rate this recipe
1 Vote
4
servings
0:10
Preparation
0:30
COOKING
2:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    air-chilled chicken breasts
  • 1/2 cup
    (125 mL)
    gourmet secret balsamic vinegar dressing

  • sufficient minute rice
  • 2 cups
    (500 mL)
    frozen italian mixed vegetables
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • 1/2 cup
    (125 mL)
    ready-to-serve light chicken broth
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  • 1 tsp.
    (5 mL)
    cornstarch
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  • 2 Tbsp.
    (30 mL)
    chopped basil
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  • 1/4 cup
    (60 mL)
    firm plain yogurt
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    SELECTED VARIETIES

    IÖGO NOMAD DRINKABLE YOGURT

    IÖGO NOMAD DRINKABLE YOGURT

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    200 ml SELECTED VARIETIES

    LIBERTÉ GREEK YOGURT 4 X 100 g, 2 X 150 g or YOP DRINKABLE YOGURT 1 L

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  • 2 Tbsp.
    (30 mL)
    diced blanched red pepper
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  • Salt and pepper to taste
Imprimer ma sélection

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 Mezzo 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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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