Vegetable Chicken
A hearty and flavorful vegetable chicken dish featuring tender cutlets, fresh vegetables, and savory tomato sauce, perfect for a satisfying family meal with versatile flavors.
Ingredients
Instructions
- Slice celery and carrots into thin strips.
- Season chicken cutlets with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove chicken from skillet and set aside.
- In the same skillet, add sliced celery, carrots, and optional mushrooms; sauté until tender, about 5-7 minutes.
- Pour in the can of tomato sauce and bring to a simmer.
- Return chicken cutlets to the skillet, cover, and simmer for an additional 10 minutes.
- Serve hot over cooked white rice.
Tips & Substitutions
For extra flavor, consider marinating the chicken cutlets in olive oil, garlic, and herbs for an hour before cooking. If you don't have Wondra flour, all-purpose flour can work as a thickener in a pinch. Adding a splash of red wine to the tomato sauce can enhance the dish's depth, similar to the flavors found in Pennsylvania Dutch Chicken Pot Pie.
Serving Suggestions
Serve this dish hot over a bed of fluffy white rice, which absorbs the delicious tomato sauce. A simple side salad or steamed broccoli pairs well for a balanced meal. For a heartier option, you might enjoy it alongside Truck Stop Fries, Gravy And Cheese for a comforting twist.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to the skillet to prevent drying out, and warm over low heat. Alternatively, you can microwave it in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Chicken contains roughly 180 calories, with 5g protein, 38g carbohydrates, and 2g fat. It is an excellent source of vitamin A (95% of the Daily Value), vitamin D (39% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken cutlets for this recipe?
Yes, you can use frozen chicken cutlets. Just ensure they are fully thawed before cooking to achieve an even cooking result. Adjust the cooking time slightly if they are thicker than fresh cutlets, ensuring they are cooked through.
What can I substitute for tomato sauce?
If you want a different flavor profile, you can substitute the tomato sauce with crushed tomatoes or a homemade marinara sauce. Adding some Italian herbs or a bit of balsamic vinegar can also enhance the flavor.
Can I make this dish vegetarian?
Absolutely! To make it vegetarian, simply omit the chicken and replace it with your choice of plant-based protein, such as tofu or tempeh. You can also add more vegetables like bell peppers and zucchini for added nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).