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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 3 med Zucchini, thickly sliced
- 3/4 lb Mushrooms, thickly sliced
- 2 whl boneless skinless chicken breasts, halved
- 2 Tbsp. Flour
- 2 med Onions, minced
- 1/2 c. Chicken broth, fat free
- 16 ounce Canned tomatoes, undrained
- 3 Tbsp. Balsamic vinegar
- 1/2 tsp Salt
Direcciones
- Heat 1 Tbsp. extra virgin olive oil in a large heavy skillet over medium-high heat.
- Add in zucchini and saute/fry till tender-crisp and lightly browned, approximately two min. Remove to plate.
- In the same skillet, add in one more Tbsp. oil and saute/fry mushrooms till browned, approximately 2 min. Remove to a bowl.
- Coat the chicken with the flour. In the same skillet, in 2 Tbsp. warm oil, cook chicken till lightly browned and juice runs clear when pierced, approximately 10 min. Remove to the bowl with the mushrooms.
- In the pan drippings over medium heat, saute/fry onion till tender and browned, 5-6 min. Stir in chicken broth. Return chicken mix to skillet, add in tomatoes, balsamic vinegar and salt and heat to boiling.
- Reduce heat o low, simmer, uncovered, 5 min.
- Add in zucchini, heat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 129 | 52% |
| Total Fat 14.6g | 18% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 607mg | 25% |
| Potassium 999mg | 29% |
| Total Carbs 21.61g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 10.42g | 7% |
| Protein 11.61g | 19% |
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