Chicken Breasts with Cherry Tomatoes, Zucchini and Olives

Cooking Instructions

Heat 1 Tbsp of the oil in a large nonstick skillet over medium heat.

Add zucchini and cook, stirring occasionally, 6 minutes or until lightly browned. Add shallot; stir 1 minute or until soft. Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot but not collapsed. Season with 1⁄4 tsp each salt and pepper. Transfer to a plate.

Add remaining 1 Tbsp oil to skillet. Season chicken with remaining 1⁄4 tsp each salt and pepper. Cook, turning once, 8 minutes or until browned on both sides and firm when pressed in center. Transfer to a plate; keep warm.

Add wine to skillet and bring to a boil. Return vegetables; cook 1 minute, stirring once or twice, to reheat. Transfer to a warm platter; top with chicken breasts.