Chicken, Corn, and Zucchini Saute

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

Original recipe makes 4



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. or

Verified by stevemur
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