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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.
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4 air-chilled chicken breast 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

Ingredients

Imprimer ma sélection
  • 4
    air-chilled chicken breast
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    MAPLE LODGE SHAVED TURKEY OR CHICKEN BREAST

    MAPLE LODGE SHAVED TURKEY OR CHICKEN BREAST

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    175 g SELECTED VARIETIES


  • 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
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    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    ready-to-serve light chicken broth
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    KNORR CONCENTRATED BOUILLON

    KNORR CONCENTRATED BOUILLON

    $5.49 ea.

    250 ml SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    cornstarch
  • 2 Tbsp.
    (30 mL)
    chopped basil
  • 1/4 cup
    (60 mL)
    firm plain yogurt
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    LIBERTÉ KÉFIR

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    2 for $10.00

    1 L SELECTED VARIETIES OR 5.49 EA.


    RIVIERA YOGOURT

    RIVIERA YOGOURT

    $4.49 ea.

    4 X 120 g SELECTED VARIETIES


    IÖGO YOGOURT TUBS

    IÖGO YOGOURT TUBS

    $3.69 ea.

    650 g SELECTED VARIETIES


    SAVE $2.98 ON 2
    NATURE VALLEY ARS, OPLAIT SOURCE, INIGO OR TUBES

    NATURE VALLEY ARS, OPLAIT SOURCE, INIGO OR TUBES

    2 for $4.00

    SELECTED SIZES SELECTED VARIETIES 2.99 EA.


  • 2 Tbsp.
    (30 mL)
    diced blanched red pepper

  • 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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