Pan-Fried Chicken Breasts and Vegetables - Sanderson Farms

Name: Pan-Fried Chicken Breasts and Vegetables - Sanderson Farms
Ingredients: 2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create four fillets; 1 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 1 cup all-purpose flour; 1 Tablespoon unsalted butter; 2 Tablespoons olive oil for sautéing; 1 large onion, sliced; 1 eggplant (about 1 pound) cut into cubes and placed in water; 2 small zucchini, cut into 1/2-inch thick half moons; 2 garlic cloves, finely chopped; 1 can (14.5-ounce) diced tomatoes in juice; 1/2 cup white wine; 3 teaspoons fresh thyme leaves

sandersonfarms.com

Looking for a tasty chicken dish for the whole family? This traditional pan-fried recipe starts with chicken, eggplant, zucchini and tomatoes and doesn’t stop ‘til you’ve savored the last bite.

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Ingredients

2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, sliced in half horizontally to create four fillets
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 cup all-purpose flour
1 Tablespoon unsalted butter
2 Tablespoons olive oil for sautéing
1 large onion, sliced
1 eggplant (about 1 pound) cut into cubes and placed in water
2 small zucchini, cut into 1/2-inch thick half moons
2 garlic cloves, finely chopped
1 can (14.5-ounce) diced tomatoes in juice
1/2 cup white wine
3 teaspoons fresh thyme leaves