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Title: Chicken, Corn, And Zucchini Saute
Yield: 4 Servings

Ingredients

      2 ts olive oil
      1 oz canadian bacon; diced
      1    zucchini; cut into thin
      1    ; rounds
    1/2 lb mushrooms; thinly sliced
      1 lb boneless chicken breasts;
           -skin removed, cut into la
      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

Instructions

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

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