Chicken & Shrimp Vegetable Recipe
Boneless Julienne Chicken and Bay Shrimp Sauteed with Garlic Oil and White Wine Sauce.
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Ingredients
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Proteins
Vegetables
Liquids
Seasonings
Method
Preparation
- 1
Prepare the Chicken
Slice the boneless chicken breast into thin julienne strips and season with salt, black pepper, dried oregano, and dried thyme.
- 2
Chop the Vegetables
Julienne the bell pepper, zucchini, and carrot into thin strips. Mince the garlic cloves.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips and sauté for about 5-7 minutes, or until fully cooked and golden brown.
- 4
Cook the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Then add the julienned bell pepper, zucchini, and carrot. Sauté for an additional 4-5 minutes until the vegetables are tender.
- 5
Add the Shrimp
Stir in the bay shrimp and cook for 2-3 minutes, allowing them to heat through.
- 6
Deglaze with Wine
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let the mixture simmer for 3-4 minutes until slightly reduced.
Serving
- 7
Plate the Dish
Once the sauce has thickened slightly, remove from heat and serve immediately. You can garnish with fresh herbs if desired.