====== Dutch Oven Chicken Saute ======

  *4 Tbsp olive oil, divided
  *2 medium zucchini, thickly sliced
  *1/2 lb fresh mushrooms, thickly sliced
  *6 boneless skinless chicken breasts each cut into 4 pieces
  *2 Tbsp flour
  *1 med onion peeled and chopped
  *1/2 cup water
  *15 oz diced tomatoes
  *3 Tbsp balsamic vinegar
  *1/2 tsp salt
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   - Heat 1 Tbsp of olive oil in 12 in. Dutch oven over med-high heat. Add the zucchini and saute until it's slightly browned, about 3-5 minutes. Remove and save in bowl.
   - Add 1 Tbsp of olive oil and saute the mushrooms until they are soft, about 3-5 minutes. Remove and save on plate.
   - Coat the chicken with flour. Add 2 Tbsp of oil to Dutch oven and cook the chicken on both sides until it's lightly browned and the juices run clear, about 10 min. Remove and save on plate.
   - Cook the onion over medium heat in the pan drippings until tender, about 5 min. Stir in the water. Add the chicken, mushrooms, tomatoes, balsamic vinegar and salt. Reduce the heat to low and simmer uncovered 5 min.
   - Add the zucchini and heat through.

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  Serves: 6
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{{tag>food meat maincourse}}