The only thing that's wrong with this recipe is that it doesn't use *enough* zucchini...

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Ingredients

6 pieces Chicken breast halves without skin
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1 tablespoon olive oil
2 medium onions -- thinly sliced
2 large cloves garlic -- minced
1 can reduced-sodium chicken broth
3 medium zucchini -- cut in 3/4 in pieces
6 each tomatoes, red ripe -- cut in 1/2" slices

Directions

1. Sprinkle chicken with 1/4 tsp each salt and pepper, then with the flour. Heat oil in a deep, large nonstick skillet over medium heat. Add chicken, cover and cook, turning pieces occasionally, 10 minutes or until golden brown. Transfer to a plate.
   
   
2. Increase heat to medium-high, add the onions and garlic to pan and saute 3 minutes or until golden. Stir in broth and remaining 1/4 tsp each salt and pepper.
   
   
3. Return chicken to skillet, bring to a boil, reduce heat, cover and simmer gently 10 minutes. Stir in zucchini and tomatoes; cover and cook 10 minutes or until chicken is cooked through and vegetables are tender.