Put a skillet on at medium high and eyeball about two tablespoons of EVOO in. On a dishwasher safe cutting board slice the boneless skinless chicken breast – or thighs – in half horizontally. Cover them with some plastic wrap and hammer them with the flat side of a meat mallet or the bottom of a saucepan so that they are as even in thickness as possible. They don’t have to be perfect just kinda even.
Salt, pepper, red pepper flakes and garlic powder one side of the filets and put them in the skillet seasoned side down and spice up the up side.
Slice up the zucchini as the chicken is cooking. When the chicken is firm to a poke and/or the juices run clear remove them to a plate that will catch the drippings. Put the zucchini slices in the pan and sprinkle a little salt and pepper. When they start to brown turn them over and lay the filets on top to warm them back up a little as the zucchini finishes up. Don’t forget the chicken drippings.
Serve up your Sautéed Chicken with Zucchini topped with chopped fresh basil leaves – or parsley or mint – and treat yourselves to a chilled bottle of Chardonnay.