Instructions: Place chicken breast between two pieces of plastic wrap. Using a meat tenderizer, slightly pound chicken breasts to an even thickness.

Dredge chicken breasts in flour, shaking to remove excess. In a large skillet over medium-high heat, heat olive oil. Add chicken breasts, and season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove any excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes.

For the Sauteed Zucchini And Tomatoes: Quarter zucchini lengthwise and then cut crosswise into 1/4-inch thick slices. In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

Serve chicken with sauce from skillet and sauteed vegetables.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.