Quick & Easy Chicken Breasts

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large chicken breast halves (skinless, boneless)
• flour
• salt
• pepper
• 2 tablespoons olive oil, about
• 2 tablespoons unsalted butter, about
• whte wine (i use pinot grigio)
• 1 medium zucchini
• 6 -10 fresh mushrooms (i use button for mild taste)
• 2 plum tomatoes
• 1 tablespoon capers, about
• 2 garlic cloves (finely minced or grated)
• 1/2 lemon, juice of
• 2 tablespoons milk

Recipe

• 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 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.