Chicken, Corn, and Zucchini Saute
-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...
Ingredients
- 1ozcanadian bacon -- diced
- 1zucchini -- cut into thin
- 1lbboneless chicken breasts
- 1/2cup apple cider or
- 1/2cup natural apple juice
- 1/2tsp salt
- 1cup frozen corn kernels
- 2tbsp fresh parsley -- chopped
Directions
- 1
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 chi
- 2
Add the bacon, and cook until lightly crisped, about 2 minutes
- 3
Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes
- 4
Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes
- 5
Add the cider and salt
- 6
Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes
- 7
Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer
- 8
Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve