Chicken Italiano

Yield: 8 servings

Ingredients

1/4	cup	all purpose flour

8		(2 pounds) boneless skinless chicken breast halves

2	Tablespoons	olive oil

1		large onion, sliced into strips

1 3/4	cups	(14 1/2 ounce can) chicken broth

3		medium carrots, sliced (1/4- inch)

1	can	(6 ounce) tomato paste

1	teaspoon	salt

1	teaspoon	Italian Herb seasoning

1/8	teaspoon	crushed red pepper (optional)

2		medium zucchini, sliced (1/4- inch)

Directions:

Lightly dust chicken in flour to coat.

Heat oil in large skillet over medium-high heat. Add chicken; cook for 5 minutes on each side or until golden brown.

Add onions; cook for 3 minutes.

Stir in broth, carrots, tomato paste, salt, Italian herb seasoning and crushed red pepper and spoon sauce over chicken. Bring to a boil. Reduce heat to low.

Add zucchini. Cover and cook 6 to 8 minutes or until vegetables are crisp tender.

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