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

Steps

1. Slice mushrooms and zucchini and chop onion.
2. Heat 1 T. oil over medium-high heat and then cook zucchini until tender, crispy and lightly browned. Set aside on a plate.
3. Heat another tablespoon of oil in the same skillet and cook the mushrooms until browned, then remove to a bowl and set aside.