Penzey's Tender Chicken Breast and Veggies

Ingredients

• 2 boneless skinless chicken breasts (sliced if preferred)
• 1 bell pepper, cut into bite-sized pieces (your choice)
• 1 small red onion, minced (or sliced and separated)
• 6 ounces mushrooms, sliced
• 2 tablespoons olive oil, divided
• 2 tablespoons raspberry sauce, divided
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 2 teaspoons soy sauce, divided

Directions

1. 1

   Rinse chicken and pat dry; slice if desired.

2. 2

   Season with pepper, garlic, ginger and salt.

3. 3

   Heat 1 T olive oil over med-high heat in a large heavy pan.

4. 4

   Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.

5. 5

   Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.

6. 6

   Return the pan to med-high heat and add remaining 1 T of olive oil.

7. 7

   When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.

8. 8

   Divide the veggies between two plates (or more) with chicken and freshly cooked rice.