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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.