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Home, About Me, Recipes, Hints & Tips
| 2 | skinless boneless chicken breast halves |
| 1 | tablespoon olive oil |
| 1 | small onion, sliced |
| 1 | small garlic clove, crushed |
| 1 | small zucchini, cut into 1/4 inch thick slices |
| 1/4 | cup white wine |
| 3 | tablespoons lemon juice |
| 1/4 | teaspoon salt |
| 1 | tablespoon parsley, chopped |
| 2 | teaspoons grated fresh lemon peels |
In 10-inch skillet over medium-high heat,
cook chicken breasts in hot oil until well
browned on both sides, about 10 minutes,
turning once. Remove chicken to plate.
In drippings remaining in skillet, cook
onion 5 minutes over medium heat.
Add garlic and cook 2 minutes longer,
stirring occasionally. Add zucchini, white wine,
lemon juice, salt, and chicken breasts.
Over high heat, bring to a boil. Reduce heat to low;
cover and simmer 10 minutes, or until chicken and
zucchini are tender, stirring occasionally.
Sprinkle with chopped parsley and grated lemon peel.
Serve with lemon wedges, if desired.