Veggies & Chicken & Veggies

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast (cut in thin strips)
• 1 medium onion, sliced
• 1 pint grape tomatoes, smashed
• 2 cups broccoli, in bite size florets
• 1 cup red bell pepper, cut into strips
• 1 cup green bell pepper, cut into strips
• 1 cup yellow squash, sliced
• 1 cup zucchini, sliced
• 2 garlic cloves, sliced
• 12 cup Wondra Flour
• 34 cup dry white wine (chardonnay)
• 34 cup chicken broth
• 2 tablespoons fresh basil, chopped
• salt & pepper

1. Season chicken strips with salt & pepper.
2. Add 1 T. of oil to a large skillet and saute chicken until browned and cooked through.
3. Remove chicken from pan and reserve.
4. Add remaining olive oil to the pan and begin sauteeing veggies in the order that they are listed.
5. When all veggies are tender-crisp, add chicken back to the pan and sprinkle with flour.
6. Mix flour into contents of pan.
7. Add wine and broth and stir until thickened.
8. Add basil, salt & pepper to taste.
9. Serve over pasta, rice or potatoes.

olive oil, chicken, onion, grape tomatoes, broccoli, red bell pepper, green bell pepper, yellow squash, zucchini, garlic, wondra flour, white wine, chicken broth, fresh basil, salt

Taken from www.food.com/recipe/veggies-chicken-veggies-165929 (may not work)