4 half chicken breasts
7 tbsp. olive oil
Salt and pepper to taste
8 oz. dry white wine
1 med. onion, sliced sm.
2 med. zucchini (6-8 inch long), sliced sm.
2 med. carrots (6-8 inch long), sliced sm.
10 basil leaves, broken with fingers (or use 1/4 tsp. canned)
1 c. heavy cream

Heat the olive oil in a frying pan over a low to medium flame. Then, lightly brown both sides of the chicken. Add the salt, pepper, and wine and cook for approximately 5 minutes turning chicken several times.

Place the zucchini, onions, carrots and basil underneath the chicken, and cook for approximately 20 minutes. Remove the chicken, add the cream to the vegetables, mix well, place the chicken back in the pan, and allow to cook for approximately 5 minutes. Serve.