French Country Chicken

We've combined sautéed chicken and fresh garden vegetables in a delicious red wine sauce. Serve it over rice and savor the sauce.


3 tablespoons tomato paste


1/4 teaspoon salt

1/4 teaspoon pepper

1 cup chicken broth

1 clove garlic, minced

1 tablespoon olive oil

1 tablespoon butter

2 whole chicken breasts, halved, skinned and boned

1 cup carrots, diced

1 cup red onion, diced

1 cup zucchini, cut into 1/2-inch chunks

1 cup yellow squash, cut into 1/2-inch chunks

1/4 cup dry red wine

1 tablespoon balsamic vinegar

2 cups cooked long-grain or basmati rice

2 tablespoons fresh parsley, chopped

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


In a medium bowl, whisk together the first 6 ingredients. Set aside.
Heat the olive oil and butter in a large skillet over a medium high heat. Add chicken and sauté about 6 minutes per side, until chicken is browned. Remove from pan. Keep warm.
Add the carrots, onion, zucchini, yellow squash, wine and vinegar to pan. Sauté about 5 minutes. Return cooked chicken to pan and add reserved broth mixture. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Serve over rice and sprinkle with fresh parsley.
Serves: 4