Chicken, Corn, & Zucchini Saute
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | ounce |
bacon, canadian style
diced |
|
| 1 | each |
zucchini
cut into thin rounds |
|
| ½ | pound |
mushrooms
thinly sliced |
|
| 1 | pound |
chicken breasts
skin removed, cut into large chunks |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
apple cider
or natural apple juice |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
corn
frozen |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 28.9 | ml/g |
bacon, canadian style
diced |
|
| 1 | each |
zucchini
cut into thin rounds |
|
| 226.8 | g |
mushrooms
thinly sliced |
|
| 453.6 | g |
chicken breasts
skin removed, cut into large chunks |
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
apple cider
or natural apple juice |
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
corn
frozen |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped, optional |
|
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.
