Try this Chicken Sauteed with Balsamic Vinegar recipe, or contribute your own.Suggest a better description
Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add zucchini and saute until tender-crisp and lightly browned, approximately two minutes. Remove to plate. In the same skillet, add one more tablespoon oil and saute mushrooms until browned, approximately 2 minutes. Remove to a bowl. Coat the chicken with the flour. In the same skillet, in 2 tablespoons hot oil, cook chicken until lightly browned and juice runs clear when pierced, approximately 10 minutes. Remove to the bowl with the mushrooms. In the pan drippings over medium heat, saute onion until tender and browned, 5-6 minutes. Stir in chicken broth. Return chicken mixture to skillet, add tomatoes, balsamic vinegar and salt and heat to boiling. Reduce heat o low, simmer, uncovered, 5 minutes. Add zucchini, heat and serve. Recipe by: A Slice of Paradise, Junior League of The Palm Beaches Posted to MC-Recipe Digest V1 #614 by Sharon
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|Serving Size: 1 Serving (958g)|
|Recipe Makes: 4|
|Calories from Fat: 54 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 34.5mg||11 %|
|Sodium 266mg||9 %|
|Potassium 2412.5mg||63 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 30.9g|
|Protein 25g||36 %|
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Calories per serving: 299
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