Total Time
Prep 5 mins
Cook 20 mins

Boneless chicken teams up with carrots and zucchini in a light and very flavorful dish!

Ingredients Nutrition


  1. Coat chicken with flour, shake off excess.
  2. Melt butter or margarine in 10" skillet over medium high heat, add chicken and cook 5 minutes on each side.
  3. Remove chicken, set aside.
  4. In same skillet, stir in wine, chicken broth, lemon peel and lemon juice, salt, thyme and pepper. Bring to boil over high heat, stirring constantly.
  5. Reduce heat to medium-low, add carrots and cover. Cook 4 minutes until carrots are crisp-tender, not mushy!
  6. Add chicken and zucchini slices;spoon over pan juices.
  7. Cook,uncovered about 3 minutes or until chicken is cooked through.
Most Helpful

5 5

I was very pleased with how this turned out. I didn't have any good white wine, so just used extra chicken broth, and also didn't have a fresh lemon, so used bottled juice. Very simple, quick and easy. I served it with with brown rice and the flavors went together very nicely. This is going into my regular rotation - thanks for posting!

5 5

When we first tasted this dish I was going to rate it a 4 star, but by the time half the meal was over the flavors had really grown on all of us. I only had thin chicken cutlets so I reduced the cooking time, but probably not enough. The chicken was slightly dry but the delicious sauce moistened it nicely. I also had on hand thick grated carrots (toddler snacks) so I used those & added them in with the zucchini & chicken instead of before. I loved the slightly browned butter taste with the lemon & thyme (I used fresh), and that combined with the wine & broth produced a velvety smooth sauce. The sauce made plain rice delicious as well. The recipe was quick & easy to prepare. We'll be making this again. Thanks for sharing, Sauce Lover! Made for Fall PAC 2008.