INGREDIENTS
4 Chicken Breasts (Halves)
2 Tablespoon of Butter
1 Tablespoon of Olive Oil
1 Sweet Onion (Thinly Sliced)
6 Ounce of Portobello Mushroom (Chopped)
2 Zucchini (Cut Lengthwise in 1/4″ Thickness)
3 Garlic Cloves (Minced)
3/4 Cup of Chicken Broth
3 Tablespoon of Lemon Juice
1 Teaspoon of Lemon Zest
2 Tablespoon of Dry White Wine
12 Basil Leaves (Chopped)
12 Grape Tomatoes (Cut in Half)
1 Cup of Heavy Cream
16 Ounce of Pasta (Penne Style)

DIRECTIONS
Wash chicken and pat dry; cut into 1-inch pieces. In a large skillet over medium heat melt the butter with olive oil. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned. Add the zucchini, garlic, and chicken broth; bring to a simmer. Cover and cook for 8 to 10 minutes, or until zucchini is just tender. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer. Serve over hot cooked pasta. Serves 4 to 6.

INGREDIENTS
1 Tablespoon of Olive Oil
4 Boneless Chicken Breasts (Cut in Half)
1 Can of Cream of Broccoli Soup
1/4 Cup of Milk
2 Teaspoon of Lemon Juice
1/8 Teaspoon of Fresh Ground Pepper
4 Lemon Slices

DIRECTIONS
Heat oil in a skillet. Saute chicken breasts about 10 minutes, until browned on both sides. Pour off fat. Combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken piece with a slice of lemon. Reduce heat to low and cover. Simmer 5 – 10 minutes until chicken is tender, stirring occasionally. Serve over your favorite cooked pasta.