Chicken, Corn, and Zucchini Saute
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- 2 tsp
- olive oil
- 1 oz
- bacon, diced
- zucchini, thinly sliced
- 1/2 lb
- mushrooms, thinly sliced
- 1 lb
- chicken breasts, boneles, skinless and cut in 1 1/2" chunks
- 1 Tbsp
- 1/2 c
- apple cider
- 1/2 tsp
- 1 c
- corn kernels, frozen
- 2 Tbsp
- parsley, chopped
1In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
2Add the bacon, and cook until lightly crisped, about 2 minutes.
3Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes.
4Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes.
5Add the cider and salt.
6Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes.
7Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer.
8Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve.