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Sautéed garden-fresh veggies and chicken breasts is a pleasing combination of flavor, color and texture.
Mix flour, 1 1/2 teaspoons of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove chicken from skillet; keep warm.
Stir yellow squash, zucchini, bell pepper and onion into skillet. Cook and stir to 5 minutes or until vegetables are tender-crisp. Mix chicken broth and reserved flour mixture until well blended. Add to skillet. Bring to boil. Reduce heat to low. Add tomatoes and remaining 1/2 teaspoon each seasoned salt and garlic pepper. Cook and stir 1 to 2 minutes or until tomatoes are heated through. Serve vegetable mixture with chicken.