Chicken sauteed with balsamic vinegar

Yield: 4 Servings

Measure Ingredient
4 tablespoons Olive oil
3 mediums Zucchini, thickly sliced
¾ pounds Mushrooms, thickly sliced
2 \N Whole boneless skinless chicken breasts, halved
2 tablespoons Flour
2 mediums Onions, chopped
½ cup Chicken broth, fat free
16 ounces Canned tomatoes, undrained
3 tablespoons Balsamic vinegar
½ teaspoon Salt

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat.

Add zucchini and saute until tender-crisp and lightly browned, approximately two minutes. Remove to plate.

In the same skillet, add one more tablespoon oil and saute mushrooms until browned, approximately 2 minutes. Remove to a bowl.

Coat the chicken with the flour. In the same skillet, in 2 tablespoons hot oil, cook chicken until lightly browned and juice runs clear when pierced, approximately 10 minutes. Remove to the bowl with the mushrooms.

In the pan drippings over medium heat, saute onion until tender and browned, 5-6 minutes. Stir in chicken broth. Return chicken mixture to skillet, add tomatoes, balsamic vinegar and salt and heat to boiling.

Reduce heat o low, simmer, uncovered, 5 minutes.

Add zucchini, heat and serve.

Recipe by: A Slice of Paradise, Junior League of The Palm Beaches Posted to MC-Recipe Digest V1 #614 by Sharon <jouet@...> on May 17, 1997

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