Chicken with Zucchini and Mushrooms

This is a recipe that I kind of threw together last night for dinner, and we both LOVED it. Hubby said it was "better than anything he ever had in a restaurant". Score!!! Give it a try! It was under 30 mins start to finish.

2 thin, boneless chicken cutlets (about 4 oz each)
just enough flour, salt and pepper to coat chicken
2 tbsp butter
1 cup each sliced white mushrooms, and sliced zucchini (i made little "moon" shaped slices)
1/3 cup chicken broth
1 tsp italian seasoning
2 cloves (about a tbsp) of garlic, chopped

1. Pound chicken cutlets until very thin and even. Melt 1 tbsp of butter in a large pan and add chopped garlic. Coat chicken in flour, salt and pepper mixture. Cook chicken in melted butter until no longer pink and remove from pan.

2. Add the other tbsp of butter to pan and add vegetables, italian seasoning mix and chicken broth. Stir well, and scrape up the bits of flour and garlic at the bottom of the pan to incorporate flavor. Cover and cook for about 15 mins or until veggies are fork tender and a "sauce" has developed from the chicken broth. (you can add a tiny bit more flour or broth to adjust)

3. Add chicken back to pan and cover and simmer for a few minutes so that the chicken warms back up and everything incorporates. Serve over couscous or rice.

Enjoy :)
(for the WW girls - I counted this a 8 pts per serving - because only the 3 oz of cooked chicken and 1 tbsp of butter per serving have points values. The veggies, broth and seasoning are free!)