1 (14 1/2 ounce) can fire-roasted tomatoes with garlic, undrained
2 tablespoons cold butter
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Sprinkle chicken with greek seasoning. 2. Cook chicken in oil in large skillet over medium-high heat for 7 minutes on each side or until done. 3. Remove chicken from skillet and keep warm. 4. Reduce heat to medium. 5. Add zucchini to skillet and saute 2 to 3 minutes or until tender. 6. Add tomatoes and cook stirring often 7 to 10 minutes or until slightly thickened. 7. Remove from heat and stir in butter and next 3 ingredients. 8. Spoon sauce over chicken and serve immediately.
