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Chicken Corn Zucchini Saute


2 ts Olive oil
1 oz Canadian bacon; diced
1 Zucchini; cut into thin rounds
1/2 lb Mushrooms; thinly sliced
1 lb Boneless chicken breasts, skin removed, cut into large chunks
1 tb Flour
1/2 c Apple cider or
1/2 c Natural apple juice
1/2 ts Salt
1 c Frozen corn kernels
2 tb Fresh parsley; chopped, optional


In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes.

Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes. Add the cider and salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes.

Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer. Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve.

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