Chicken Vegetable Francese

• 1 lb boneless skinless chicken breast
• 1/4 cup flour
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 teaspoon coarsely grated lemon peel
• 1 teaspoon lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 2 carrots, cut into sticks 2 1/2x 1/2 inch pieces
• 1 medium zucchini, cut into 2 1/2x1/2 inch sticks

1. Coat chicken with flour, shake off excess.
2. Melt butter or margarine in 10" skillet over medium high heat, add chicken and cook 5 minutes on each side.
3. Remove chicken, set aside.
4. In same skillet, stir in wine, chicken broth, lemon peel and lemon juice, salt, thyme and pepper. Bring to boil over high heat, stirring constantly.
5. Reduce heat to medium-low, add carrots and cover. Cook 4 minutes until carrots are crisp-tender, not mushy!
6. Add chicken and zucchini slices;spoon over pan juices.
7. Cook,uncovered about 3 minutes or until chicken is cooked through.

chicken breast, flour, butter, white wine, chicken broth, lemon peel, lemon juice, salt, thyme, black pepper, carrots, zucchini

Taken from www.food.com/recipe/chicken-vegetable-francese-236825 (may not work)