• 2 chicken breasts 
  • 2 yellow onion 
  • 2 large carrots 
  • 2 celery stalks 
  • 1 carton chicken broth (32 oz)


  1. Butterfly chicken breasts 
  2. Chop any herbs available to substitutes with a dry herb seasoning to rub onto the chicken with oil 
  3. Season chicken breasts with salt and pepper 
  4. Lay breasts down in a hot oiled pan and flip when the facedown side is browned 
  5. You may finish cooking chicken in the oven after flipping or finish on stove top (if finishing on stovetop watch out for burning)
  6. While chicken is cooking, small dice all vegetable and sweat in a large pan with oil on medium heat
  7. After vegetables are sweated add chicken broth to same pan with vegetable still in it and simmer until liquid is reduced approximately by half (thick sauce consistency) 
  8. Season sauce (when making sauce always season at the end) and serve chicken breast on top of it 
  9. Pair chicken with any vegetable side dish or salad
Veggie Stirfry0.87
Herb Chicken Breast with Veggie Ragout 1.29