Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, August 20, 2011

Chicken with Okra, Zucchini, Carrots and Corn

Just got back from a trip to NY, and even though we had great meals while there, my body was begging for a home cooked comfort meal. Came home to an empty fridge and a bit of a cold, but searching my freezer, found chicken cutlets and fresh frozen corn. From my garden i picked up a zucchini and some okra. And that was comfort to me...
The okra on this recipe will nearly disappear but will thicken the sauce. I made Hoppin' John to go with it and some simple scalloped potatoes.
2 large chicken breasts, cleaned and cut into thin strips, tossed with salt, pepper and garlic powder
2 tablespoons olive oil
1 onion, chopped
1 zucchini, julienned
2 carrots, julienned
1 cup corn
1 cup okra, sliced
1 tomato, cubed
1/2 cup white wine
1 tablespoon tomato paste
salt and pepper to taste
2 tablespoons chopped parsley

In a large frying pan that has a lid, heat olive oil. Add chopped onion and cook for about 5 minutes on low. Add chicken and cook for another 5 minutes. Add zucchini and carrots and cook for another 3 minutes. Add corn, okra, wine and tomato paste. Stir it and cover. Cook on low for 15-20 minutes, stirring every 5 minutes. Season with salt and pepper. Sprinkle fresh parsley on top. Serve with rice.