Sauteed Chicken Breasts - cooking recipe

Ingredients

4 to 6 boneless, skinless chicken breasts (turkey fillets may also be used)
sliced vegetables of choice: onions, mushrooms, green pepper, zucchini, cubed peeled eggplant, sliced carrots
favorite salad dressing
cooking wine or lemon juice
white Worcestershire sauce

Preparation

Spray heavy skillet with vegetable oil cooking spray.
Cook chicken or turkey over medium-high heat until browned, turning frequently.
Add choice of sliced vegetables.
When vegetables begin to get tender, add salad dressing and thin with cooking wine.
I like fat-free Honey Dijon with white cooking wine.
Heat through and simmer.
Serve with rice.
Makes dinner in 1/2 to 3/4 hour, start to finish.
Serves at least 4 with leftovers.