Chicken Zucchini Saute
Description
This is a one pan dish that may take a little time since it is made in steps. If you want to prepare it faster, use more than one pan. It is a great meal to make when the zucchini is fresh out of the garden.
Ingredients
1/2 lb. mushrooms, sliced
1 medium zucchini, sliced
1 medium onion, chopped
olive oil
6 chicken cutlets, pounded
2 T. flour
14 1/2 oz. canned diced tomatoes
3 T. balsamic vinegar or red wine vinegar
1/2 t. salt
garlic powder, to taste, optional
freshly ground black pepper, to taste
chopped parsley, for garnish, if desired
Directions
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Slice mushrooms and zucchini and chop onion.
Heat 1 T. oil over medium-high heat and then cook zucchini until tender, crispy and lightly browned. Set aside on a plate.
Heat another tablespoon of oil in the same skillet and cook the mushrooms until browned, then remove to a bowl and set aside.
Coat the chicken in the flour and in the same skillet heat 2 T. oil. Cook chiciken until browned lightly and juice run clear, about 10 minutes. Set aside in the bowl with the mushrooms.
Cook the onion in the same skillet until browned and then stir in 1/2 c. water. Add the chicken and mushroom mixture, tomatoes, vinegar, garlic powder and salt. Stir. Cook until boiling. Reduce heat to low and simmer for 5 minutes. Add zucchini and pepper. Cook until heated thoroughly.
Garnish with chopped parsley, if desired.
Serves 4-6