Chicken, Corn, And Zucchini Saute Recipe

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Chicken, Corn, and Zucchini Saute

linda mcdougal


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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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy