Chicken, Corn, & Zucchini Saute

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.