Lemon Thyme Chicken with Sautéed Zucchini

Directions

1Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle the lemon-and thyme mixture evenly on both sides of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through, about 4 minutes, transfer to a cutting board. Cover chicken, and keep warm.

2Sauté the zucchini and the shallot in the same skillet over medium heat, stirring frequently, until golden and tender, about 4 minutes.

3Put the zucchini and shallots in the bottom of a casserole and top with the chicken. Pour the lemon juice and wine over and bake until the chicken is cooked through, about 25 minutes.

4Garnish with thyme.