Garlic butter adds a gourmet touch to this classic chicken schnitzel and vegetable main.
The ingredient of Garlic butter chicken and vegies recipe
- 520g uncrumbed chicken breast schnitzel
- 80g butter
- 4 garlic cloves, crushed
- 1 bunch broccolini, trimmed, halved
- 150g (1 cup) frozen peas
- 2 zucchini, sliced
- 2 tablespoons baby basil leaves
The instruction how to make Garlic butter chicken and vegies recipe
- Season chicken well. Melt 20g of the butter in a non-stick heavy-based frying pan over medium-high heat. Cook the chicken for 2-3 minutes each side or until golden. Transfer to a plate and cover to keep warm.
- Heat remaining butter in the pan. Cook the garlic for 30 seconds. Add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender. Return chicken to the pan to heat through.
- Slice the chicken and divide among serving dishes with the vegetables. Scatter over the basil leaves and serve with freshly ground black pepper.
![](https://img.taste.com.au/bEDkfbek/taste/2018/12/garlic-butter-chicken-and-vegies-recipe_1980x1320_v2-145210-1.jpg)
Nutritions of Garlic butter chicken and vegies recipe
calories: 349.179 caloriesfatContent: 19 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 35 grams protein
cholesterolContent:
sodiumContent: