Chicken Cutlets With Zucchini And Scallions - cooking recipe

Ingredients

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

Preparation

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