Chicken Cutlets Italienne

Ingredients

3/4 Pound Chicken Cutlets, cut 1/4 inch thick
2 Medium Plum Tomatoes, diced
1 Tablespoon Lemon Peel
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Dried Oregano
1 and 1/2 Teaspoon Chicken Flavored Bouillon
Basil Leaves, for garnish
2 Medium Zucchini, cut into bite-size pieces
1 Medium Onion, diced
2 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Salt
3 Tablespoons Olive Oil
1/4 Cup Basil leaves, sliced

Instructions

Slice each chicken breast crosswise in half. On waxed paper or in bowl, mix flour, salt and oregano. Dredge the chicken in the seasoned flour. Heat 2 Tablespoons of oil, cook cutlets, half at a time until browned on both sides, removing them to a warm plate as they are browned. Keep warm. In drippings add 1 tablespoon oil and over medium high heat, cook onion until golden. Add zucchini and cook, stirring occasionally, until golden and tender crisp. Stir in tomatoes, lemon juice, lemon peel, chicken bouillon and 1/2 cup water. Over high heat, heat to boiling. Boil for 1 minute, stirring to loosen brown bits from the bottom. Stir in the sliced basil. To serve, arrange cutlets on a platter and spoon sauce over them. Garnish with fresh basil. Serves 4.