Chicken with Okra, Zucchini, Carrots and Corn

Just got back from a trip to NY, and even though we had great meals while there, my body was begging for a home cooked comfort meal. Came home to an empty fridge and a bit of a cold, but searching my freezer, found chicken cutlets and fresh frozen corn. From my garden i picked up a zucchini and some okra. And that was comfort to me...
The okra on this recipe will nearly disappear but will thicken the sauce. I made Hoppin' John to go with it and some simple scalloped potatoes.

Ingredients:

2 large chicken breasts, cleaned and cut into thin strips, tossed with salt, pepper and garlic powder

2 tablespoons olive oil

1 onion, chopped

1 zucchini, julienned

2 carrots, julienned

1 cup corn

1 cup okra, sliced

1 tomato, cubed

1/2 cup white wine

1 tablespoon tomato paste

salt and pepper to taste

2 tablespoons chopped parsley

In a large frying pan that has a lid, heat olive oil. Add chopped onion and cook for about 5 minutes on low. Add chicken and cook for another 5 minutes. Add zucchini and carrots and cook for another 3 minutes. Add corn, okra, wine and tomato paste. Stir it and cover. Cook on low for 15-20 minutes, stirring every 5 minutes. Season with salt and pepper. Sprinkle fresh parsley on top. Serve with rice.