Italian Chicken Skillet Dinner

1 lb. boneless skinless chicken breasts (about 3)
1/3 cup flour
2 teaspoons olive oil
1/2 onion, chopped
4 cloves of garlic, chopped
2 small zucchini, sliced
1 can (15 oz) diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried oregano
salt & pepper to taste
1 teaspoon balsamic vinegar
Wrap the chicken breasts in plastic wrap and pound with a meat mallet.  Place the chicken in a sealable container with the four.  Shake to coat.  Heat olive oil in a large skillet.  Add chicken breasts.  Cook 5 – 7 minutes.  Chicken should be lightly browned.  Turn chicken and cook 5 – 7 minutes on the other side.  Remove chicken from skillet and put the chicken on a plate.  Cover to keep warm.   In the same skillet saute the onion adding a bit more olive oil if needed.  Add diced tomatoes and garlic.  Add chicken back to skillet.  Add rosemary and oregano.  Cover and simmer on low 5 – 10 minutes to cook chicken through.  Remove chicken from the skillet.  Stir in balsamic vinegar then add zucchini.  Cook about 5 minutes or until zucchini is tender.  Serve.

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