Balsamic Chicken Strips

potato
boneless, skinless chicken
balsamic salad dressing
flour
Italian bread crumbs
pepper
zucchini
yellow crookneck squash
onion
olive oil
Italian salad dressing
pepper
dried basil
milk
butter or margarine
olive oil to cover the bottom of your skillet

1. Peel potatoes and cut into cubes. Place in a saucepan and cover with water. Heat until boiling, turn heat to low and cover.
   
2. Slice chicken into strips. Place in a shallow pan and cover with balsamic dressing.
   
3. Pour flour, Italian bread crumbs and pepper together in a plastic bag. Shake to blend.
   
4. Slice zucchini and crookneck squash. Pour olive oil into a non-stick skillet, add squash and turn heat on to medium-low. Pour Italian salad dressing over squash and sprinkle with pepper and basil.
5. Cover the bottom of a skillet (an electric skillet works well) with olive oil. Turn on heat to medium-high (350 degrees) and heat until a drop of water will sizzle when dropped into oil.
6. Remove chicken strips from pan with balsamic dressing and shake in flour mixture.
7. Place in hot oil and cook for about 5 minutes or until first side is golden brown.
8. While chicken cooks, slice onion. Turn squash and add the onion. Turn heat up to medium.
9. Turn chicken, reduce heat to medium (250 degrees) and cover pan.
10. Drain potatoes and place in a mixing bowl. Add milk and beat with an electric mixer until smooth. Cover to keep warm.
11. Turn squash once more.
12. Remove cover from chicken and return heat to medium-high for another 30 seconds to 1 minute or until golden and crispy.
13. Remove chicken from oil and drain on paper towels. Serve potatoes topped with butter or margarine and squash with chicken strips.