Chicken, Corn, and Zucchini Saute

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Chicken, Corn, and Zucchini Saute Ingredients

2 ts Olive oil	1 tb Flour
1 oz Canadian bacon; diced	1/2 c Apple cider or
1 Zucchini; cut into thin	1/2 c Natural apple juice
;rounds	1/2 ts Salt
1/2 lb Mushrooms; thinly sliced	1 c Frozen corn kernels
1 lb Boneless chicken breasts;	2 tb Fresh parsley; chopped

Instructions for Chicken, Corn, and Zucchini Saute

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes. Add the cider and salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes. Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer. Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve. Total cooking time: 20 minutes. Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol 69mg, sodium 453mg Source: Great Taste, Low-Fat Chicken, Time Life Books. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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