Chicken Breasts With Cherry Tomatoes, Zucchini And Olives

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 medium zucchini, cut in 1-inch pieces
• 2 tablespoons finely chopped shallots
• 2 cups cherry tomatoes or 2 cups grape tomatoes, red & yellow
• 1/3 cup pitted coarsely chopped black olives
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 chicken breasts, halves skinless pounded
• 1/2 cup dry wine or 1/2 cup vermouth

Recipe

• 1 heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
• 2 add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft.
• 3 add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot but not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate.
• 4 add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm.
• 5 add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.