@nguyenducchung97: #firefighter #114 #línhcứuhỏa #hômnayphảicốlên

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Friday 24 March 2023 09:35:17 GMT

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Nguyễnnguyenha :

người sẵn sàng vì em mà lao vào biển lửa chỉ có thể là a cảnh sát pccc thôi🥰🥰🥰

2023-03-24 09:47:57

11

Thủy 💦 :

Chúc các anh thật nhiều sức khoẻ🥰 và thất nghiệp nhé ạ😁

2023-04-08 13:22:19

13

minhtranduc576 :

chúc bình an và thất nghiệp nhé, những người tôi đã đã từng sát cánh 20năm ❤❤❤❤

2023-03-24 10:48:38

12

❤️‍🩹Edric❤️‍🩹 :

🫡🫡🫡

2023-03-24 13:27:35

11

Tuyết Phượng :

mãi khỏe như trâuuuuuuu nha chú ❤️

2023-03-24 13:25:31

11

Linh Nùn :

🫡 chúc các đ/c bình an, đi đủ về đủ !!!

2023-03-30 01:00:07

10

74.Ông❤️già.40 :

luôn ủng hộ các em

2023-03-28 04:26:20

10

Justbop :

Thương anh

2023-03-24 09:39:48

10

TienXinggg🇻🇳 :

@Ducc Anhh

2023-03-28 12:49:27

11

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what’s your go to healthy meal? #Foodie #cooking #healthyrecipes #healthydinner #DinnerIdeas Ingredients: - 4 boneless, skinless chicken breasts - 2 medium zucchinis, sliced - 1 yellow zucchini, sliced - 1 large onion, diced - 4 garlic cloves, minced - 2 shallots, thinly sliced - 1 cup chicken broth - 1/2 cup white wine (dry) - 4 medium potatoes, peeled and cut into cubes - 2 bell peppers (any color), diced - 1 medium summer squash, sliced - 2 tbsp olive oil - Salt and pepper to taste - 1 tsp dried thyme - 1 tsp dried rosemary - 1/2 tsp paprika (optional) Instruction 1. Prepare the Chicken: - Season the chicken breasts with salt, pepper, garlic powder, onion powder, garlic and pepper salt,balsamic, and paprika (if using). 2. Brown the Chicken: - Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat. - Add the chicken breasts to the pot and sear them for 4-5 minutes on each side until golden brown. Remove from the pot and set aside. 3. Sauté Vegetables: - In the same Dutch oven, add the remaining tablespoon of olive oil. - Add the diced onion, shallots, and garlic, sautéing for about 3-4 minutes until softened and fragrant. - Add the bell peppers, zucchini, yellow zucchini, summer squash, and potatoes. Stir occasionally for another 5-7 minutes until the vegetables start to soften. 4. Deglaze and Simmer: - Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. - Add the chicken broth and stir to combine. 5. Return Chicken and Cook: - Nestle the seared chicken breasts back into the Dutch oven among the vegetables. - Bring the mixture to a simmer. Cover the Dutch oven with a lid and cook on low heat for 25-30 minutes, or until the chicken is cooked through (internal temperature should be 165°F) and the vegetables are tender. 6. Final Touches: - Taste and adjust seasoning with more salt and pepper if needed. - If you want a thicker broth, uncover the Dutch oven and let it simmer for an additional 5-10 minutes to reduce the liquid. 7. Serve: - Serve the chicken breasts alongside the vegetables, spooning some of the flavorful broth over the top.

what’s your go to healthy meal? #Foodie #cooking #healthyrecipes #healthydinner #DinnerIdeas Ingredients: - 4 boneless, skinless chicken breasts - 2 medium zucchinis, sliced - 1 yellow zucchini, sliced - 1 large onion, diced - 4 garlic cloves, minced - 2 shallots, thinly sliced - 1 cup chicken broth - 1/2 cup white wine (dry) - 4 medium potatoes, peeled and cut into cubes - 2 bell peppers (any color), diced - 1 medium summer squash, sliced - 2 tbsp olive oil - Salt and pepper to taste - 1 tsp dried thyme - 1 tsp dried rosemary - 1/2 tsp paprika (optional) Instruction 1. Prepare the Chicken: - Season the chicken breasts with salt, pepper, garlic powder, onion powder, garlic and pepper salt,balsamic, and paprika (if using). 2. Brown the Chicken: - Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat. - Add the chicken breasts to the pot and sear them for 4-5 minutes on each side until golden brown. Remove from the pot and set aside. 3. Sauté Vegetables: - In the same Dutch oven, add the remaining tablespoon of olive oil. - Add the diced onion, shallots, and garlic, sautéing for about 3-4 minutes until softened and fragrant. - Add the bell peppers, zucchini, yellow zucchini, summer squash, and potatoes. Stir occasionally for another 5-7 minutes until the vegetables start to soften. 4. Deglaze and Simmer: - Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. - Add the chicken broth and stir to combine. 5. Return Chicken and Cook: - Nestle the seared chicken breasts back into the Dutch oven among the vegetables. - Bring the mixture to a simmer. Cover the Dutch oven with a lid and cook on low heat for 25-30 minutes, or until the chicken is cooked through (internal temperature should be 165°F) and the vegetables are tender. 6. Final Touches: - Taste and adjust seasoning with more salt and pepper if needed. - If you want a thicker broth, uncover the Dutch oven and let it simmer for an additional 5-10 minutes to reduce the liquid. 7. Serve: - Serve the chicken breasts alongside the vegetables, spooning some of the flavorful broth over the top.

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