Chicken, Corn, and Zucchini Saute

Chicken, Corn, and Zucchini Saute Recipe:

Chicken, Corn, and Zucchini Saute

      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 T Flour
    1/2 c Apple cider or
    1/2 c Natural apple juice
    1/2 ts Salt
      1 c Frozen corn kernels
      2 T 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

Makes 4 servings

Calories 231
Fat: 5g/19%, carbohydrate 17g, protein 31 g,
cholesterol 69mg, sodium 453mg

Contributed by Judi M. Phelps
Source: Great Taste, Low-Fat Chicken, Time Life Books