Photo: Howard L. Puckett; Styling: Fonda Shaia
4 servings (serving size: 1 chicken breast half, 1 cup rice, and 3/4 cup vegetables)

How to Make It

Step 1

Combine the first 5 ingredients in a medium bowl; stir well with a whisk.

Step 2

Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs. Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and sauté 6 minutes on each side. Remove chicken from pan. Add the carrot, onion, squash, zucchini, and vermouth to pan, and sauté 5 minutes, stirring occasionally. Return chicken to pan, and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 minutes. Serve chicken and vegetable mixture over the rice, and sprinkle with chopped rosemary.

Ratings & Reviews

SusanDudley's Review

May 30, 2011
This is an old standby staple. I've been making it ever since I got the magazine version of the recipe. I wouldn't say it is anything spectacular, just a great way to liven up chicken deliciously AND get your veggies/fiber. Not too difficult or labor intensive. I hate dealing with garlic or onions(makes my hands stink forever) so I use the jarred minced garlic and a tad minced, dried onion. Recommend!