-JUDI M. PHELPS
2 tsp 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 tbsp Flour
1/2 cup Apple cider or
1/2 cup Natural apple juice
1/2 tsp Salt
1 cup Frozen corn kernels
2 tbsp Fresh parsley, chopped optional
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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. jphelps@shell.portal.com or jphelps@best.com
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