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Receta Chicken Sauteed With Balsamic Vinegar

by Global Cookbook

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

1. Heat 1 Tbsp. extra virgin olive oil in a large heavy skillet over medium-high heat.
2. Add in zucchini and saute/fry till tender-crisp and lightly browned, approximately two min. Remove to plate.
3. In the same skillet, add in one more Tbsp. oil and saute/fry mushrooms till browned, approximately 2 min. Remove to a bowl.
4. 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.
5. 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.
6. Reduce heat o low, simmer, uncovered, 5 min.
7. Add in zucchini, heat and serve.

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