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

1. Heat 1 Tbsp of olive oil in 12 in. Dutch oven over med-high heat. Add the zucchini and saute until it's slightly browned, about 3-5 minutes. Remove and save in bowl.
2. Add 1 Tbsp of olive oil and saute the mushrooms until they are soft, about 3-5 minutes. Remove and save on plate.
3. Coat the chicken with flour. Add 2 Tbsp of oil to Dutch oven and cook the chicken on both sides until it's lightly browned and the juices run clear, about 10 min. Remove and save on plate.
4. Cook the onion over medium heat in the pan drippings until tender, about 5 min. Stir in the water. Add the chicken, mushrooms, tomatoes, balsamic vinegar and salt. Reduce the heat to low and simmer uncovered 5 min.
5. Add the zucchini and heat through.

Serves: 6