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Title: Chicken, corn, and zucchini saute
Categories: Chicken, Low-cal, Low-fat
Yield: 4 Servings
-JUDI M. PHELPS
2 ts Olive oil
1 oz Canadian bacon; diced
1 Zucchini; cut into thin
1/2 lb Mushrooms; thinly sliced
1 lb Boneless chicken breasts;
-skin removed, cut into
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
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
Shared and MM by Judi M. Phelps. email@example.com or
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