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
;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. jphelps@shell.portal.com or
jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini