2 large boneless, skinless chicken breasts, cut in bite-sized pieces
2 tablespoons butter
3.5 tablespoons olive oil, divided
1 medium onion, sliced
1 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, sliced
2 large green peppers, sliced
1/4 teaspoon Italian seasoning
1/2 cup white wine
In a large skillet, brown the chicken in butter and 2 tablespoons olive oil. Place onion in pan, sprinkle with salt and pepper. Cover and cook slowly about 15 minutes.
In another skillet, heat 1.5 tablespoons olive oil and saute zucchini and peppers until soft (about 10 minutes). Sprinkle with basil. Transfer veggies to skillet with chicken and pour in wine. Simmer, covered, about 15 minutes, or until chicken is very tender and veggies are cooked.
Source: The Culinary Arts Institute Cookbook