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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 1/2 lb mushroom
- 1 medium zucchini
- 1 medium onion
- olive oil or salad oil
- 6 chicken cutlets
- 2 tablespoons flour
- 1 (14 1/2-16 ounce) can diced tomatoes
- 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
Method
- About 45 minutes before serving, thickly slice mushrooms and zucchini, chop onion.
- in a 12-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook zucchini until tendercrisp and lightly browned; remove to plate.
- In same skillet, in 1 more tablespoon hot oil, cook mushrooms until browned; remove to bowl.
- Coat chicken with flour. In same skillet, in 2 tablespoons hot oil, cook chicken until lightly browned and juices run clear when pierced, about ten minutes. Remove to bowl with mushrooms.
- In skillet drippings over medium heat, cook onion until tender and browned. Stir in 1/2 cup water.
- Return chicken mixture to skillet; add tomatoes, vinegar, and salt. Heat to boiling. Reduce heat to low; simmer uncovered for 5 minutes.
- Add zucchini and heat.
