Italian Chicken Skillet Dinner

 

Another great recipe discovered on Pinterest!  The original recipe is here but I changed it a bit.  I left out a few things like the mushrooms, because I knew my family wouldn't eat them.  The family ate it even though it had tomatoes and zucchini.  I really liked this recipe, but then I like things with lots of vegetables.  I also liked the fact that everything cooked in one skillet, so there wasn't a lot of clean up after the meal. 

Ingredients:

1 lb. boneless skinless chicken breasts (about 3)

1/3 cup flour

2 teaspoons olive oil

1/2 onion, chopped

4 cloves of garlic, chopped

2 small zucchini, sliced

1 can (15 oz) diced tomatoes

1 teaspoon dried rosemary

1 teaspoon dried oregano

salt & pepper to taste

1 teaspoon balsamic vinegar

Directions:

1.  Wrap the chicken breasts in plastic wrap and pound with a meat mallet.  This tenderizes the chicken and also makes the chicken thinner so it will cook faster.

2.  Place the chicken in a sealable container with the four.  Shake to coat.

3.  Heat olive oil in a large skillet.  Add chicken breasts.  Cook 5 - 7 minutes.  Chicken should be lightly browned.  Turn chicken and cook 5 - 7 minutes on the other side.

4.  Remove chicken from skillet and put the chicken on a plate.  Cover to keep warm.

5.  In the same skillet saute the onion adding a bit more olive oil if needed.

6.  Add diced tomatoes and garlic.  Add chicken back to skillet.  Add rosemary and oregano.  Cover and simmer on low 5 - 10 minutes. (This ensures the chicken is cooked all the way through)

7.  Remove chicken from the skillet.  Stir in balsamic vinegar then add zucchini.  Cook about 5 minutes or until zucchini is tender.  Serve.