• 4 Tbsp olive oil, divided
• 2 medium zucchini, thickly sliced
• 1/2 lb fresh mushrooms, thickly sliced
• 6 boneless skinless chicken breasts cut into 4 pieces each
• 2 Tbsp flour
• 1 medium onion, peeled and chopped
• 1/2 cup water
• 1 16oz can diced tomatoes
• 3 Tbsp balsamic vinegar
• 1/2 tsp salt

1. Heat 1 Tbsp oil in 12 in dutch oven over med-high heat. Add zucchini and saute until slightly browned, about 3-5 min., remove and place in bowl.
2. Add 1 Tbsp oil and saute mushrooms until they are soft, about 3-5 min., remove and place on plate.
3. Coat chicken with flour. Add 2 Tbsp oil and cook until both sides are lightly browned and the juices run clear when pierced by a fork, about 10 min. Remove to plate.
4. Cook the onion in pan drippings until tender, about 5 min. Stir in the water, add the chicken, mushrooms, tomatoes, balsamic vinegar and salt. Reduce heat to low and simmer uncovered 5 min.
5. Add zucchini and heat through.

Serves: 6