Low Carb Chicken Recipes

Ingredients:

2 tsp olive oil
1 oz canadian bacon, diced
1 zucchini, cut into thin
1 ; rounds
1/2 lb mushrooms, thinly sliced
1 lb boneless chicken breasts, skin removed, cut into la
1 tbsp flour
1/2 cup apple cider or
1/2 cup natural apple juice
1/2 tsp salt
1 cup frozen corn kernels
2 tbsp fresh parsley, chopped optional

Instructions:

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. Total cooking
time: 20 minutes.

Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol
69mg, sodium 453mg Source: Great Taste, Low-Fat Chicken, Time Life
Books.

Servings: 4