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
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.
Add 1 Tbsp oil and saute mushrooms until they are soft, about 3-5 min., remove and place on plate.
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.
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.
Add zucchini and heat through.
Serves: 6
recipe/chickensautewithzucchini.txt ยท Last modified: 2011/12/11 04:23 (external edit)