Recipe - Chicken Corn And Zucchini Saute

JUDI M. PHELPS
2 teaspoon Olive oil
1 ounce Canadian bacon; minced
1 Zucchini; cut into thin
;rounds
One half pound Mushrooms; thinly cut or sliced up
1 pound Boneless chicken breasts;
skin removed, cut into
large chunks
1 tablespoon Flour
One half cup Apple cider or
One half cup Natural apple juice
One half teaspoon Salt
1 cup Frozen corn kernels
2 tablespoon Fresh parsley; chopped
optional

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 mediumhigh 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. Total cooking time: 20
minutes.

Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol
69mg, sodium 453mg Source: Great Taste, LowFat Chicken, Time Life Books.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini