1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
8 large carrots, diced
1 onion, peeled and chopped
1 medium onion, chopped
1 medium carrot, diced
1 medium zucchini, diced
1 medium head cabbage, diced
1 medium head broccoli, diced
1 medium tomato, diced
1/2 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon salt
2 tablespoons butter
Heat the oil in a large nonstick skillet over medium heat. Pour olive oil over the chicken and stir until well coated.
Heat the vegetable oil in the skillet over medium heat, add carrots and onion, and cook until tender.
Stir in carrots and onions; cook until carrots are tender. Stir in carrots, celery and zucchini; cook until vegetables are tender. Add cabbage, broccoli, tomato, salt, basil, oregano, rosemary, sage, salt, butter, and tomato sauce. Cook gently over medium heat.