6 skinless, boneless chicken breast halves
1 red onion, finely chopped
1 carrot, roughly chopped
1 teaspoon salt and pepper to taste
1/2 teaspoon ground black pepper
1 (12 ounce) can yellow squash, drained
Line a large baking pan with foil. Heat oil in large skillet over medium-high heat. Add chicken and onion and saute for about 20 minutes, stirring occasionally, until chicken is no longer pink, and onion is tender, about 20 minutes. Remove chickens from oven, drain and pat dry.
Stir carrot, salt, pepper and green pepper into chicken and onion mixture. Heat oil in medium skillet over medium heat. Add chicken mixture. Stir gently until all ingredients are well coated.
Dredge chicken thighs in flour and season with salt, pepper and black pepper. Fry until no longer pink, and then remove from pan and add to skillet. Fry chicken breasts briefly, then transfer to skillet with carrots and onions. Fry until chicken is no longer pink (do not burn), about 10 minutes.
Toss chicken with greens. Heat oil in skillet over low heat. Place chicken inside skillet and cook about 3 minutes on each side until browned and juices run clear. Place chicken on foil-lined baking sheet. Cover with foil and cook 1 to no longer pink then transfer into skillet.
Return baked chicken to pan with vegetables. Reduce heat to low. Season with salt, pepper and brown sugar. Bring to a boil, then add chicken/onion mixture mixture, carrots/onion mixture and peas, and cook for another 10 minutes on each side.
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