Chicken, Corn, and Zucchini Saute

-JUDI M. PHELPS 2 ts Olive oil

1 oz Canadian bacon -- diced

1 Zucchini -- cut into thin

-- rounds 1/2 lb Mushrooms -- thinly sliced

1 lb Boneless chicken breasts

-skin removed, cut into -large chunks 1 tb Flour

1/2 c Apple cider or

1/2 c Natural apple juice

1/2 ts Salt

1 c Frozen corn kernels

2 tb 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 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. Total cooking time: 20 minutes. Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol 69mg, sodium 453mg Source: Great

Taste, Low-Fat Chicken, Time Life Books. Shared and MM by Judi M. Phelps. [email protected] or [email protected]