Chicken with Zucchini and Tomatoes

I have been looking for new recipes that aren’t full of fat. I found this one on

4 boneless chicken breasts
1/2 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
2 small zucchini, halved and sliced
8 ounces mushrooms, sliced
1/3 cup dry sherry (can use white wine or chicken broth)
1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
salt and pepper to taste
1 cup shredded mozzarella or Cheddar cheese, or a combination

Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Saute zucchini and mushrooms for 2 to 3 minutes. Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes. Season with salt and pepper; top with tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 45 minutes or until chicken is done. Top with shredded cheese just a few minutes before done. Serves 4.

Rating- this was really good. It actually taasted better as leftovers as the chicken absorbed more of the sherry flavor.


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