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Ingredients
- 1/2 poundmushrooms
- 1 med. zucchini
- 1 med. onion
- Olive or possibly salad oil
- 6 chicken cutlets
- 2 tbsp. flour
- 1 (14 to 16 ounce.) can tomatoes
- 3 tbsp. balsamic vinegar
- 1/2 teaspoon salt
Directions
- Thickly slice mushrooms and zucchini; chop onion. In 12 inch skillet, over medium-high heat, in 1 tsp. salad oil, cook zucchini till tender-crisp. Remove; in same skillet in 1 more tsp. warm oil, cook mushrooms till browned. Remove from pan. Coat chicken with flour. In same skillet in 2 tsp. warm oil, cook chicken till lightly browned and juices run clear when pierced, about 10 min. Remove from skillet. In drippings over medium heat, cook onion till tender and browned. Stir in 1/2 c. water. Return chicken mix to skillet; add in tomatoes, vinegar and salt; heat to boiling. Reduce heat to low; simmer, uncovered 5 min. Add in zucchini; heat.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 2 servings | |
| Calories 345 | |
| Calories from Fat 100 | 29% |
| Total Fat 11.18g | 14% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 817mg | 34% |
| Potassium 818mg | 23% |
| Total Carbs 21.59g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.58g | 6% |
| Protein 38.18g | 61% |
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