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Ingredients
6 Chicken thighs, boneless, skinless
1 Tablespoon flour
1 Packet dry basil vinaigrette salad dressing mix
1/2 Teaspoon pepper
2 Tablespoons oil
1 Red bell pepper, thinly sliced
1 Yellow bell pepper, thinly sliced
1 Cup onion chopped
2 Cups cauliflower florets
3/4 Cup water
1/2 Cup Parmesan cheese, finely shredded
Instructions
Coat chicken with mixture of flour, 1 tsp salad dressing mix and pepper. Heat 1 tablespoon oil in skillet; add chicken and cook 5 minutes per side or until cooked through. Remove to a plate.
Add remaining oil to pan drippings. Add peppers and onion; saut� 3 minutes or until lightly browned.
Stir in rest of salad dressing mix, cauliflower and 3/4 cup water. Bring to a boil, reduce heat, then cover and simmer 3 minutes or until cauliflower is crisp tender. Add chicken, sprinkle with cheese. Cover and (cook until cheese melts, then serve).