Chicken Cutlets With Zucchini And Scallions

• 2 chicken breasts, halved, boned and skinned
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 2 cloves garlic, minced
• 1/2 c. white sherry wine
• 1 tsp. oregano, crumbled
• 2 small zucchini
• 1/4 c. celery, diced
• 6 scallions, diced
• 1 tsp. grated lemon zest
• 2 cloves garlic, chopped
• 2 Tbsp.parsley, chopped
• 1 tsp. basil, chopped

1. Cut each breast in half horizontally.
2. On hard surface with meat mallet pound breast pieces to 1/4-inch thick.
3. In plastic bag, mix together flour, salt and pepper.
4. Add chicken and shake to coat thoroughly; set aside.
5. In large frypan, place olive oil and butter and heat to medium-high temperature; add garlic and chicken.
6. Cook, turning once, about 5 minutes or until chicken is lightly browned.
7. Remove chicken; keep warm.
8. Reduce heat to medium.
9. To drippings remaining in same pan, add wine, zucchini, celery, scallions and lemon; cook about 5 minutes or until vegetables are tender.
10. Return chicken to frypan and cook about 3 minutes or until tender.
11. Arrange chicken on platter; spoon vegetables and juices over chicken.

chicken breasts, flour, salt, pepper, olive oil, unsalted butter, garlic, white sherry wine, oregano, zucchini, celery, scallions, lemon zest, garlic, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809154 (may not work)