1/2 lb.mushrooms
1 med. zucchini
1 med. onion
Olive or salad oil
6 chicken cutlets
2 tbsp. flour
1 (14 to 16 oz.) can tomatoes
3 tbsp. balsamic vinegar
1/2 tsp. salt

Thickly slice mushrooms and zucchini; chop onion. In 12 inch skillet, over medium-high heat, in 1 teaspoon salad oil, cook zucchini until tender-crisp. Remove; in same skillet in 1 more teaspoon hot oil, cook mushrooms until browned. Remove from pan. Coat chicken with flour. In same skillet in 2 teaspoons hot oil, cook chicken until lightly browned and juices run clear when pierced, about 10 minutes. Remove from skillet. In drippings over medium heat, cook onion until tender and browned. Stir in 1/2 cup water. Return chicken mixture to skillet; add tomatoes, vinegar and salt; heat to boiling. Reduce heat to low; simmer, uncovered 5 minutes. Add zucchini; heat.

Makes 6 servings.