Chicken, Corn, & Zucchini Saute
Submitted by grizzle
A light skillet dinner with chicken breast, Canadian bacon, zucchini, mushrooms, and sweet corn in a quick apple cider pan sauce. Fresh, healthy, and on the table in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you want dinner to feel light but still leave you satisfied, this is the move.
Canadian bacon crisps up in olive oil, then zucchini rounds and sliced mushrooms soften in the same pan.
Chunky chicken breast joins the party with a dusting of flour that thickens the apple cider into a silky little pan sauce.
Sweet corn goes in right at the end, just long enough to warm through and add pops of sweetness against all that savory depth.
Thirty minutes, one skillet, four plates.
Kitchen Tips
- Canadian bacon adds smoky flavor without the grease of regular bacon. Dice it small so it distributes through every bite.
- The flour on the chicken does double duty: it helps the pieces brown and thickens the cider into a sauce
- Add the corn last and cook just 2 minutes. Overcooking it kills the sweetness and makes it starchy.
Ingredients
Directions
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.
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