Light Chicken Skillet

• 2 Tablespoons Olive Oil
• 2 Boneless, Skinless Chicken Breasts
• 1/4 cups Italian Seasoned Bread Panko Crumbs
• 2 cloves Garlic, Minced
• 1/4 Large Red Onion Roughly Chopped
• 1 Small Yellow Squash, Thinly Sliced
• 3 Tablespoons Brandy
• 3/4 cups Chicken Broth
• 1 whole Tomato, Chopped
• Salt And Pepper
• Italian Seasoning, to taste
• Fresh Basil Or Parsley, For Garnish (optional)
• Rice Or Noodles, To Serve

1. Over medium heat in a medium skillet, heat olive oil.
2. Lightly coat chicken with bread crumbs.
3. Cook for roughly 6 minutes on each side.
4. Remove from pan.
5. Add minced garlic, onion, and squash to the pan and cook until the onions become translucent.
6. Add in brandy and cook for 1 minute.
7. Stir in broth and chopped tomato, juice and all.
8. Add salt and pepper to taste and just a dash of Italian season.
9. Simmer for 10 minutes and return chicken to the pan for a few minutes to heat.
10. Top with fresh basil and parsley (optional) and serve with rice or noodles.

olive oil, chicken breasts, italian seasoned bread, garlic, red onion, yellow squash, brandy, chicken broth, tomato, salt, italian seasoning, fresh basil, rice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/light-chicken-skillet/ (may not work)