Chicken sauteed with balsamic vinegar
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Chicken sauteed with balsamic vinegar
  Chicken    Vinegar    Poultry  
Last updated 6/12/2012 1:14:00 AM. Recipe ID 42691. Report a problem with this recipe.
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      Title: Chicken sauteed with balsamic vinegar
 Categories: Poultry
      Yield: 4 Servings
 
      4 tb Olive oil
      3 md Zucchini, thickly sliced
    3/4 lb Mushrooms, thickly sliced
      2    Whole boneless skinless
           -chicken breasts, halved
      2 tb Flour
      2 md Onions, chopped
    1/2 c  Chicken broth, fat free
     16 oz Canned tomatoes, undrained
      3 tb Balsamic vinegar
    1/2 ts Salt
 
  Heat 1 tablespoon olive oil in a large heavy skillet over medium-high
  heat. Add zucchini and saute until tender-crisp and lightly browned,
  approximately two minutes. Remove to plate.
  
  In the same skillet, add one more tablespoon oil and saute mushrooms
  until browned, approximately 2 minutes. Remove to a bowl.
  
  Coat the chicken with the flour. In the same skillet, in 2
  tablespoons hot oil, cook chicken until lightly browned and juice
  runs clear when pierced, approximately 10 minutes. Remove to the bowl
  with the mushrooms.
  
  In the pan drippings over medium heat, saute onion until tender and
  browned, 5-6 minutes. Stir in chicken broth. Return chicken mixture to
  skillet, add tomatoes, balsamic vinegar and salt and heat to boiling.
  Reduce heat o low, simmer, uncovered, 5 minutes.
  
  Add zucchini, heat and serve.
  
  Recipe 




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Recipe ID 42691 (Apr 03, 2005)

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