INGREDIENTS
6 smalls
zucchini
4 Tbsps
butter
2 Tbsps
extra virgin olive oil
1/2 cup
flour
14 1/2 ozs
canned tomatoes
1 1/2 lbs
chicken cutlets
3 larges
lemons
3 Tbsps
capers
1/4 cup
white wine
2 cloves
garlic
1 serving
salt and pepper
1 tsp
fresh basil
1 tsp
garlic powder