Recipe for Chicken with Vegetables 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 x SKINLESS CHICKEN BREASTS
1 tbl VEGETABLE OIL
1 x MEDIUM ONION
10 oz FROZEN BROCCOLI, THAWED
1 tbl BALSAMIC VINEGAR
1 tbl WORCESTERSHIRE SAUCE
1 tbl TOMATO PASTE
1/2 tsp DRIED THYME
1/8 tsp PEPPER
1/8 tsp SALT
Instructions:
Instructions: IN A LARGE NONSTICK SKILLET, SAUTE THE CHICKEN IN OIL FOR 12 MINUTES, TURNING ONCE, UNTIL CHICKEN IS LIGHTLY BROWNED AND COOKED THROUGH. WITH TONGS, REMOVE THE CHICKEN TO A SERVING PLATTER. ADD ONION TO THE SAME SKILLET AND SAUTE FOR 5 MINUTES. ADD BROCCOLI, VINEGAR, WORCESTERSHIRE SAUCE, TOMATO PASTE, THYME, SALT, PEPPER, AND 1 TBSP WATER; COOK THREE MINUTES. POUR BROCCOLI AND SAUCE OVER CHICKEN. TOP WITH TOMATO WEDGES.

SERVE WARM.

MINUTES.

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