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1
Butterfly chicken breast then separate so you have 4 individual breasts lightly pounded.
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2
Lightly flour breasts then shake off any excess flour.
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3
Generously salt and pepper breasts on both sides.
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4
Heat olive oil and butter in large cast iron skillet over med/high heat.
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5
When oil/butter combo is ready, very carefully place chicken breasts in pan.
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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).
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7
Add a couple of splashes of white wine during last 2 minutes of cooking.
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8
When done, remove breasts to separate plate and cover with foil to keep warm.
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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).
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10
Reduce heat under pan to medium then add veggies and tomatoes along with capers, lemon juice & garlic (if needed add more butter).
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11
saute mixture until zucchini is cooked but still has has bite to it--do not overcook the veggies (10 minutes max).
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12
just before serving, add 2 tablespoons milk to sauce to make a more gravy-like texture.
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13
Plate rice with chicken breast then cover with veggie sauce.
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14
Enjoy.
