Steamed Chicken Breasts with Vegetable Stew Provençale

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Medium

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Steaming chicken or fish in plastic wrap keeps in every last drop of natural moisture, and lets you cook without any additional fat. Because you don’t have the advantage of browning, however, which caramelizes and adds flavor and color when you sauté, grill, or roast, steamed foods need some flavor boosters. Seasoning food well with salt and pepper, fresh herbs, citrus zest, and the like is the secret to successful steaming. Or, you can do as we do here, and poach the chicken, then serve it with a flavorful vegetable stew.

Ingredients

    Method