6 Boneless, skinless chicken breasts, pounded out thin.
1 cube of Chicken Bullion, (dissolved in 1 C hot water)
1/8 tsp. Black Pepper
1/2 tsp. Oregano
1/2 C Flour
1 T. Canola oil
2 T. Lemon Juice
1 T. Parsley Flakes
2 Medium Zucchini or Yellow Summer Squash, cut into 1 in. cubes
1/2 to 1 C Marsala Cooking Wine
10 oz Pasta, Spaghetti or Linguine
Mix together pepper, oregano, and flour.
Coat chicken with flour mixture.
In heavy skillet, heat oil on med-high heat.
Place seasoned chicken breast in hot oil, fry for 4 minutes, turn over, fry an additional 3 minutes.
Remove chicken from skillet and set aside.
Add wine to hot skillet, and stir till wine is heated.
Add lemon juice, dissolved bullion, and squash.
Stir to toss, reduce heat, continue to cook 8 to 10 minutes, stirring occasionally, till sauce is partially reduced.
Return cooked chicken to skillet, spoon sauce over chicken, cover and cook for 5 minutes.
Serve over cooked pasts