By Linda Gassenheimer / Tribune News Service
Roasted chicken flavored with sage and vermouth accompanied by zucchini and tomato rice is a super-speed supper. This recipe calls for buying a roasted chicken breast and adding a sage and flour coating. It only takes 2 minutes to warm through. The vermouth sauce is another quick touch, adding flavor without fuss.
Boneless, skinless roasted chicken breasts come ready packaged and can be found in the meat case of the supermarket. Or, use rotisserie-roasted chicken breasts.
For the zucchini and tomato rice, I cook the zucchini right in with the rice, saving time and another pot to wash. The tomatoes are added after the rice has been drained. They slightly cook in the heat of the rice. This gives the dish a refreshing flavor and variation of textures.
Helpful hints:
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White wine can be substituted for vermouth.
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Any type of cooked chicken can be used.
Quick fix:
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Prepare all ingredients.
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Start rice.
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Make chicken.
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Complete rice.
Savory sage chicken
2 tablespoons flour
2 teaspoons ground sage
Salt and freshly ground black pepper
2 6-ounce roasted, boneless, skinless chicken breasts
1 teaspoon olive oil
¼ cup dry vermouth
¼ cup water
Mix together flour, sage and salt and pepper to taste. Roll chicken in mixture pressing flour into chicken on both sides. Heat a nonstick skillet over medium-high heat. Add chicken to skillet and cook 1 minute; turn over and cook 1 minute. Remove to a plate and raise heat to high.
Add vermouth and water and reduce for 2 to 3 minutes. Pour the sauce over chicken.
Yield 2 servings. Nutrition per serving: 322 calories (21 percent from fat), 7.6 grams fat (1.5 grams saturated, 2.5 grams monounsaturated), 147 milligrams cholesterol, 45.2 grams protein, 7.5 grams carbohydrates, 0.4 grams fiber, 91 milligrams sodium.
Zucchini and tomato rice
½ cup long-grain white rice
½ pound zucchini, sliced (about 2 cups)
1 medium tomato, cut into 1-inch pieces (about 1 cup)
1 teaspoon olive oil
2 tablespoons, shredded, part-skim milk mozzarella cheese
Salt and freshly ground black pepper
Bring a large saucepan with 2 to 3 quarts of water to a boil. Add the rice and boil 5 minutes. Add the zucchini and continue to boil 5 minutes. Drain and return rice and zucchini to the pan.
Add the tomato, olive oil, mozzarella cheese and salt and pepper to taste. Toss well.
Yield 2 servings. Nutrition per serving: 248 calories (17 percent from fat), 4.6 grams fat (1.5 grams saturated, 1.6 grams monounsaturated), 6 milligrams cholesterol, 7.8 grams protein, 44.3 grams carbohydrates, 2.8 grams fiber, 74 milligrams sodium.
Linda Gassenheimer writes for the Tribune News Service.
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