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Ingredientes
- 1 sm. summer squash
- 1 sm. zucchini
- 1 lg. leek
- 1 lg. carrot
- 2-3 tbsp. butter
- 1-2 cloves garlic, chopped
- 4 boneless chicken breasts pounded lightly
- 1/4 c. dry vermouth
- 1 (8 ounce.) carton plain yogurt
- 1 tbsp. cornstarch
- 2 tbsp. fresh chives
- 1/8 teaspoon red pepper
Direcciones
- Cut vegetables into julienne strips. In large skillet heat 2 tsp. butter. Add in garlic; cook about 30 seconds. Add in carrot; cook and stir for 1 minute. Add in zucchini, squash and leek. Cook and stir 3-5 min till crisp-tender. Remove vegetables and keep hot. Cook chicken in remaining butter and keep hot.
- For sauce: Add in vermouth to pan. Deglaze pan till vermouth comes to a boil. In small bowl combine yogurt, cornstarch, chives and red pepper. Add in to skillet. Cook and stir till thickened and bubbly. Cook for 2 min. Season with salt and pepper to taste.
- To serve: Place vegetables on plate. Place chicken breasts on top of vegetables. Spoon yogurt sauce over all.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 577g | |
| Calories 496 | |
| Calories from Fat 323 | 65% |
| Total Fat 36.77g | 46% |
| Saturated Fat 23.12g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 369mg | 15% |
| Potassium 1205mg | 34% |
| Total Carbs 33.91g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 18.44g | 12% |
| Protein 12.01g | 19% |
