CHICKEN BREASTS WITH CHERRY TOMOTAOES, ZUCCHINI, AND
2 tablespoons olive oil 2 zucchini (trimmed & cut into ½ inch cubes)
2 tablespoons (chopped) shallot 2 cups red & yellow cherry/grape tomatoes (halved)
½ cup black olives (chopped) 1 teaspoon chopped fresh rosemary
4 skinless, boneless chicken breasts (~ 6 ounces each)
½ cup dry white wine or vermouth Salt pepper
1½ cups long grain white rice or orzo (cooked according
In a large nonstick pan, heat 1 tablespoon of the oil over medium-high heat.
Add zucchini cubes, stir occasionally until lightly browned (~ 6 minutes.)
Add shallot until softened (~1 minute.)
Add tomatoes, olives, and rosemary, stirring occasionally until tomatoes are heated
thoroughly but don’t collapse (~2 minutes.) Season w/ salt and pepper.
Transfer mixture to a plate and set side.
Add remaining 1 tablespoon olive oil to frying pan. Season chicken w/ salt and pepper.
Cook, turning once, until brown on both sides and firm when pressed in the middle
(~ minutes total.) Transfer to a plate and keep warm.
Add wine to pan and bring to a boil.
Return veggies to pan and cook for 1 minute, stirring once or twice.
Transfer to a warm platter, top w/ chicken breasts. Serve w/ rice.