c i r k a

Chicken Saute with Zucchini

  • 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

recipe/chickensautewithzucchini.txt ยท Last modified: 2011/12/11 04:23 (external edit)