1. Prepare your ingredients: cut zucchini into cubes, halve the cherry tomatoes, chop the rosemary and pound the chicken breasts with a mallet in between two pieces of parchment or plastic wrap to an even thickness.
2. In a large frying pan, heat 1 tablespoon of oil over medium-high heat. Add the zucchini cubes and cook, stirring occasionally, until lightly browned (about 6 mins). Add the shallot and cook, stirring, for one minute. Add the tomatoes and rosemary and cook, stirring occasionally, until the the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer to a plate and set aside.
3. Add the remaining tablespoon of oil to the pan. Season the chicken breasts with salt and pepper on both sides. Cook over medium-high heat, turning once, until browned on both sides and firm when pressed in the center, about 8 minutes total. Transfer to a plante.
4. Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for one minute to reheat, stirring once or twice. Transfer to a warm platter and top with the chicken breasts. Or, just plate separately. Serve immediately.
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