1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breast halves (approximately 1 1/2 lb.)
1/4 c. olive oil, divided
1 c. mushrooms
1 c. sliced zucchini
1/2 c. sliced onions, separated into rings
1/2 c. julienne-cut green peppers
1 clove garlic, minced
1 tsp. dried oregano leaves, crushed
1/2 tsp. dried rosemary, crushed
1 2/3 c. (15 oz. can) Italian-style sauce, or use your own
16 oz. fettuccine, linguine, spaghetti, cooked, drained, or 2 c. cooked rice

Combine flour, salt and pepper. Coat chicken breasts in seasoned flour; set aside. In a 10-inch skillet with cover, heat 2 tablespoons oil, saute chicken for 3 to 4 minutes per side or until lightly browned. Remove chicken from skillet. Add remaining oil to skillet and saute mushrooms, zucchini, onion, green pepper, garlic, oregano and rosemary, stirring constantly for 3 to 4 minutes.

Return chicken to skillet. Arrange vegetables over chicken. Pour tomato sauce over vegetables. Bring to boil; reduce heat and cover. Simmer for 20 minutes or until chicken is tender. Serve over hot pasta or rice.