Quick & Easy Chicken Breasts

Directions

1. 1
   Butterfly chicken breast then separate so you have 4 individual breasts lightly pounded.
2. 2
   Lightly flour breasts then shake off any excess flour.
3. 3
   Generously salt and pepper breasts on both sides.
4. 4
   Heat olive oil and butter in large cast iron skillet over med/high heat.
5. 5
   When oil/butter combo is ready, very carefully place chicken breasts in pan.
6. 6
   Saute about 5-6 minutes on 1st side then flip over and cook 2nd side another 4 minutes (if breasts are too thick they may need longer cooking time).
7. 7
   Add a couple of splashes of white wine during last 2 minutes of cooking.
8. 8
   When done, remove breasts to separate plate and cover with foil to keep warm.
9. 9
   While breasts are cooking , quickly dice up your veggies (cut zucchini in half lengthwise then each half in half again then slice into bite-size pieces, thinly slice mushrooms, cut tomatoes into same size as zucchini).
10. 10
    Reduce heat under pan to medium then add veggies and tomatoes along with capers, lemon juice & garlic (if needed add more butter).
11. 11
    saute mixture until zucchini is cooked but still has has bite to it--do not overcook the veggies (10 minutes max).
12. 12
    just before serving, add 2 tablespoons milk to sauce to make a more gravy-like texture.
13. 13
    Plate rice with chicken breast then cover with veggie sauce.
14. 14
    Enjoy.