Pan-seared chicken breast with ratatouille


3 medium size chicken breast
1 tbsp olive oil
1/2 tbsp butter
all-purpose seasonings (no msg added)

for ratatouille:
2 zucchini, cut into chunks
1 small red capsicum, deseeded and sliced
1 small eggplant,sliced
1 small carrot, cubed
4 pcs medium fresh ripe tomatoes, chopped
1 tbsp tomato paste
1 tbsp tomato sauce
1 small onion, chopped
2 cloves garlic, minced
salt and freshly ground pepper
2 tsp herbes de provence

for the French dressing cream:
1/4 cup soya cooking cream
1/2 tsp French old-style mustard, whole grain
1/2 tsp lemon juice
1 tbsp olive oil
salt and pepper
dried parsley


Wash the chicken and pat chicken dry. Sprinkle the all-purpose seasoning or if you would like to use salt and pepper to season the chicken, as you prefer. Chill in fridge for 10 minutes.

Heat the butter and olive oil in a big nonstick skillet over moderately high heat until just smoking.

Lower the heat into medium flame then place all the chicken in the hot pan or if you have small pan put the chicken one at a time over high heat.

Flip chicken after about 4 minutes or until lightly brown and just cooked through.

Transfer to a plate and set aside.

to make the ratatouille
Heat the oil in a saucepan over medium heat. Saute the garlic and onion then carrots. Add eggplant and stir-fry for about 5 minutes.

Add the capsicum and zucchini and cook for 5 minutes.

Add the fresh tomatoes, tomato paste, tomato sauce and herbes de provence.

Season with salt and pepper. Cover and cook for 15 minute or until the vegetables are cooked.

to make the sauce
Place all the ingredients in a small bowl. Stir until thoroughly blended.

Taste and adjust the taste if desired.