- 1 tablespoon butter
- 4 skinless, boneless chicken breasts
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 2 (16 ounce) cans Italian-style diced tomatoes, drained
- Melt butter or margarine in a large skillet over medium high heat. Add chicken and saute for about 4 to 5 minutes, until lightly browned. Add mixed vegetables and tomatoes, reduce heat to low and simmer for 30 to 40 minutes, or until chicken is cooked through and no longer pink inside.