Chicken, Corn, And Zucchini Saute

* Exported from MasterCook *

CHICKEN, CORN, AND ZUCCHINI SAUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low-Cal
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
2 ts Olive oil
1 oz Canadian bacon -- diced
1 Zucchini -- cut into thin
-- rounds
1/2 lb Mushrooms -- thinly sliced
1 lb Boneless chicken breasts
-skin removed, cut into
-large chunks
1 tb Flour
1/2 c Apple cider or
1/2 c Natural apple juice
1/2 ts Salt
1 c Frozen corn kernels
2 tb Fresh parsley -- chopped
-optional

In a large nonstick skillet, heat the oil until hot
but not smoking over medium heat. Add the bacon, and
cook until lightly crisped, about 2 minutes. Stir in
the zucchini and mushrooms, cover, and cook until the
vegetables begin to soften, about 5 minutes.

Stir in the chicken and flour and cook, uncovered,
stirring frequently, until the chicken is lightly
browned, about 2 minutes. Add the cider and salt.
Bring to a boil over medium-high heat, reduce to a
simmer, cover, and cook until the chicken is cooked
through, about 4 minutes.

Stir in the corn and cook, uncovered, until the corn
is just heated through, about 2 minutes longer. Spoon
the chicken and vegetables onto 4 plates, sprinkle
with the parsley, and serve. Total cooking time: 20
minutes.

Calories 231, fat: 5g/19%, carbohydrate 17g, protein
31 g, cholesterol 69mg, sodium 453mg Source: Great
Taste, Low-Fat Chicken, Time Life Books.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com



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