Ingredients

The following ingredients have 4 Servings
  • 1 C. celery (chopped)
  • 1 C. carrots (sliced)
  • 1 medium zucchini (sliced and then cut in half pieces)
  • 1 medium onion (diced)
  • 4 boneless skinless chicken breasts
  • 1 14.5 oz can of diced tomatoes
  • 1 small can of mushrooms (you could also use fresh, if you prefer)
  • 1 tbs. olive oil
  • 3 TB butter
  • 3 tsp. dried parsley
  • 1 tsp. dried basil
  • 2 bay leaves
  • 2 tbs minced garlic
  • 5 C. low sodium beef broth + extra in case some boils down

Instruction

  • Pound chicken breasts to 1/2 inch thick
  • In a Large saute pan, heat the butter until melted then add the chicken
  • Cook each side for about 5 minutes or until browned and cooked through,
  • Remove from pan and slice into bite sized pieces, set aside
  • In the same pan, heat the olive oil, onion and minced garlic on medium/high heat.
  • Saute until the onions are translucent, about 10 minutes.
  • Add in the rest of the vegetables and saute for another 10 minutes.
  • Add the can of diced tomatoes
  • Pour in the 5 C. of beef broth, if some boils down, you can always add more.
  • Add in the bay leaves, dried parsley and basil.
  • Add in the chicken.
  • Simmer on medium heat until the vegetables are tender.