Recipe - Chicken Sauteed With Balsamic Vinegar

4 tablespoon Olive oil
3 md Zucchini, thickly cut or sliced up
Three fourths pound Mushrooms, thickly cut or sliced up
2 Whole boneless skinless
chicken breasts, halved
2 tablespoon Flour
2 md Onions, chopped
One half cup Chicken broth, fat free
16 ounce Canned tomatoes, undrained
3 tablespoon Balsamic vinegar
One half teaspoon Salt

Heat 1 tablespoon olive oil in a large heavy skillet over mediumhigh heat.
Add zucchini and saute until tendercrisp and lightly browned,
approximately two minutes. Remove to plate.

In the same skillet, add one more tablespoon oil and saute mushrooms until
browned, approximately 2 minutes. Remove to a bowl.

Coat the chicken with the flour. In the same skillet, in 2 tablespoons hot
oil, cook chicken until lightly browned and juice runs clear when pierced,
approximately 10 minutes. Remove to the bowl with the mushrooms.

In the pan drippings over medium heat, saute onion until tender and
browned, 56 minutes. Stir in chicken broth. Return chicken mixture to
skillet, add tomatoes, balsamic vinegar and salt and heat to boiling.
Reduce heat o low, simmer, uncovered, 5 minutes.

Add zucchini, heat and serve.

Recipe by: A Slice of Paradise, Junior League of The Palm Beaches Posted to
MCRecipe Digest V1 #614 by Sharon jouet@mindspring.com on May 17, 1997