4 chicken breast halves, skins & bones removed
Salt & pepper to taste
3 tbsp. olive, peanut or other vegetable oil
1 tbsp. butter
1/2 tsp. all-purpose flour
1/2 c. chicken broth
1/4 c. dry marsala wine
1 tbsp. heavy cream
3 med. zucchini, sliced
1 clove garlic, crushed
2 med. tomatoes, in 1" chunks
1 tbsp. fresh chopped basil or 1/2 tsp. dried basil
Fresh basil sprigs for garnish

Using a meat pounder or rolling pin, pound chicken breasts one at a time in plastic bag until 1/4 inch thick. Season with salt and pepper.

In 12 inch skillet, heat 2 tablespoons oil. Saute chicken 1 minute each side to brown. Reduce heat; cook 3 minutes more or until tender. Place on ovenproof platter, cover with foil; keep warm in 250 degree oven.

In same skillet, melt butter; add flour and cook 30 seconds, stirring constantly. Add chicken broth and wine; cook over high heat, stirring constantly to scrape brown particles from skillet. Reduce heat; cook sauce 5 minutes; stir in cream. Spoon sauce over chicken. Keep warm.

In same skillet, over medium heat, heat remaining 1 tablespoon oil; add zucchini and garlic. Cook and stir 2 minutes. Spoon onto chicken platter; garnish with fresh basil sprigs. Makes 4 servings.

Add tomato and chopped basil; cook and stir 2 minutes.