INGREDIENTS
4
thinly sliced chicken breast
2
Garlic cloves (finely minced or crushed with a garlic press)
1
Lemon, large
1/4 cup
Shallots
5
Zucchini (trimmed (about 2 pounds)), medium
1 1/2 cups
Chicken broth, low-sodium
1/4 cup
Capers, jarred
1 tsp
Cornstarch combined with
1/2 cup
Flour
1
Salt and pepper
1 1/3 tbsp
Olive oil, extra virgin
1 tbsp
Butter
1/2 cup
Sequoia grove chardonnay or other white wine