EASY CHICKEN SAUT'E

1/2 lb. mushrooms

1 medium-sized zucchini

1 medium-sized onion

olive or salad oil

6 chicken cutlets

flour

1 pint jar of whole tomatoes

1 tea. basil

pinch pepper

1 tab. cornstarch

Coat chicken with flour. In skillet, in 2 tab. hot oil, cook chicken until lightly browned and juices run clear when pierced. Add tomatoes, vinegar, basil, pepper; heat to boiling. Reduce heat to low; simmer, covered, 50 min. Thickly slice mushrooms and zucchini; chop onion. In another skillet over medium-high heat, in 1 tab. hot olive oil, cook zucchini until tender crisp and lightly browned; remove to plate. In same skillet in 1 more tab. hot oil, cook mushrooms until browned. Add mushrooms and onions to chicken; heat. In drippings over medium heat, cook onion until tender and browned. Mix 1 tab. cornstarch with 2 tab. water. Add to skillet, stirring until slightly thickened. Add zucchini; heat. Makes 6 servings.