chicken scallopini with vegitables

• 2 t olive oil - 2 points
• 2 T flour - 1 point
• 1/2 t salt - 0 points
• 1/4 t black pepper - 0 points
• 1 lb boneless, skinless chicken breasts - 16 points
• 1 diced onion - 0 points
• 1 can of corn - 3.5
• 1 calabacita squash (or med. zucchini) diced, aprox 2 cups - (1 point per cup) 2 points
• 1/2 cup chicken stock - 1 point
• salt and pepper to taste - 0 points

heat olive oil in a large nonstick skillet over high heat
mix flour salt and pepper. dredge chicken in flour mixture, patting off excess. saute until golden. remove and set aside.
reduce heat to med-low and add onion to pan. saute until soften and beginning to brown. if it becomes too dry ad a tablespoon of the stock.
add squash and and cook, stirring occasionally until tender. add drained corn. stir in chicken, stock, and sage. heat through.
divide chicken onto plates. season vegetables to taste and spoon over chicken.

total points - 25.5
3 servings - 8.5 each