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    Chicken Sauteed w/Balsamic Vinegar


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 4 Tbsp. olive oil
    • 3 medium zucchini, thinly sliced
    • 3/4 pound of white and portabella mushrooms, sliced
    • 2 boneless chicken breast, halved
    • 2 Tbsp. flour
    • 2 medium onions, chopped
    • 1/2 cup chicken broth
    • 1 (16 oz.) chopped tomatoes, undrained
    • 3 Tbsp. balsamic vinegar
    • 1/2 tsp. salt
    • 1/2 tsp. minced garlic


    Instructions


    1. Heat 1 Tbsp. olive oil in a lg. heavy skillet over med-high heat. Add zucchini and saute until tender-crisp and lightly browned, approximately 2 minutes; remove to plate.
    2. In the same skillet, add 1 Tbsp. of oil and saute mushrooms until browned















      In the same skillet, add 1 more tbsp. of oil and saute mushrooms until browned. Add garlic to pan; remove to a bowl.


    3. Coat chicken with flour. In same skillet, in 2 Tbsps. hot oil, cook chicken until lightly browned and juice runs clear when pierced. Remove to bowl with mushrooms.
    4. In the pan drippings over medium heat, saute onion until tender and browned, 5-6 minutes; stir in chicken broth.
    5. Return chicken mixture to skillet; add tomatoes, balsamic vinegar and salt and heat to boiling.
    6. Reduce heat to low,simmer,uncovered, 5 minutes. Add zucchini, heat and serve.


    Final Comments


    Makes 4 servings
 

 

 

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