For 4
Ralph served this with a French potato salad but you could also use orzo or rice.
He also “marinated” the breasts first with a little rosemary.
2 T olive oil
2 zukes, trimmed & cut into 1/2 inch cubes
2 T chopped shallot
2 C halved red/yellow cherry tomatoes or grape tomatoes
1/3 cup pitted, coarsely chopped black wrinkly olives. Add some green if you have them
1 teasp chopped fresh rosemary
salt and pepper
4 skinless, boneless chick breast halves, about 6 oz each, pounded to an even thickness
1/2 c dry white wine or vermouth
In a lg. Nonstick frying pan, heat 1 T oil over med. High heat. Add zuke cubes and cook, stirring occasionally, till lightly browned about 6 min. Add shallot and cook, stirring, till softened about 1 min. Add in the tomatoes, olives and rosemary and cook, stirring occasionally, till tomatoes are heated thru but not collapsed, about 2 min. Season with salt and pepper. Transfer mixture to a plate and set aside.
Add remaining 1 teasp oil to the pan. Season the chicken breasts with salt & pepper. Cook, turning once, till browned on both sides and firm when pressed in the centers, about 8 min. total. Transfer to a plate & keep warm.
Add wine to pan and bring to a boil. Return the vegs to the pan and cook 1 min. to reheat, stirring once or twice. Transfer to a warm platter and top with the chicken breasts. Serve immediately.
The Johnson Family Cookbook