Recipe

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• 2 large chicken breast halves (skinless, boneless )
• flour
• salt
• pepper
• 2 tbsp olive oil , about
• 2 tbsp unsalted butter , about
• whte wine (i use pinot grigio)
• 1 medium zucchini
• 6 -10 fresh mushrooms (i use white button for mild taste )
• 2 plum tomatoes
• 1 tbsp capers , about
• 2 garlic cloves (finely minced or grated )
• 1/2 lemon , juice of
• 2 tbsp milk

• 1 Butterfly chicken breast then separate so you have 4 individual breasts lightly pounded.
• 2 Lightly flour breasts then shake off any excess flour.
• 3 Generously salt and pepper breasts on both sides.
• 4 Heat olive oil and butter in large cast iron skillet over med/high heat.
• 5 When oil/butter combo is ready, very carefully place chicken breasts in pan.
• 6 Saute about 5-6 minutes on 1st side then flip over and cook 2nd side another 4 minutes (if breasts are too thick they may need longer cooking time).
• 7 Add a couple of splashes of white wine during last 2 minutes of cooking.
• 8 When done, remove breasts to separate plate and cover with foil to keep warm.
• 9 While breasts are cooking , quickly dice up your veggies (cut zucchini in half lengthwise then each half in half again then slice into bite-size pieces, thinly slice mushrooms, cut tomatoes into same size as zucchini).
• 10 Reduce heat under pan to medium then add veggies and tomatoes along with capers, lemon juice & garlic (if needed add more butter).
• 11 saute mixture until zucchini is cooked but still has has bite to it-do not overcook the veggies (10 minutes max).
• 12 just before serving, add 2 tablespoons milk to sauce to make a more gravy-like texture.
• 13 Plate rice with chicken breast then cover with veggie sauce.
• 14 Enjoy.