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Recipe by Chaya Ruchie Schwartz

Chicken in Sautéed Veggie Sauce

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Chicken in Sautéed Veggie Sauce
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Egg
1 Hour, 10 Minutes
Diets
- Gluten Free

I love this classic-with-a-twist dish. Best part is, it freezes well! Makes for a great Yom Tov main or Chol Hamoed supper.

Ingredients

Chicken

  • 6 thin chicken cutlets

Veggie Sauce

  • oil, for sautéing

  • 1 onion, diced

  • 1 small sweet potato, peeled and cubed

  • 1 small zucchini, cubed (can be peeled)

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Place beaten egg in one bowl. Combine potato starch and ground pecans in a second bowl. Dip cutlets in egg and then pecan mixture. Place in a 9×13-inch pan in a single layer.

3.

In a large frying pan, sauté onion in oil over a medium flame until translucent. Add sweet potato and sauté 10 minutes. Add zucchini and pepper and sauté another 10 minutes. Once done, add duck sauce and mix to incorporate.

4.

Pour mixture over chicken and bake uncovered for 30 minutes.

5.

Notes:

To reheat, place frozen in a 350-degrees-Fahrenheit oven and bake covered for 30 minutes or until heated through.

About

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

Chaya Ruchie Schwartz cookitnj freezer-friendly kosher for passover nut coating nuts pecans Pesach sautee squash vegetables veggies weeknight dinner zucchinis
Chicken in Sautéed Veggie Sauce

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