Place chicken breast between 2 pieces of plastic wrap. Using a meat pounder, pound chicken breasts slightly to an even thickness. Dredge chicken breasts in flour, shaking to remove excess. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts. Season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove any excess oil from skillet and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. Serve chicken with sauce from skillet and sauteed vegetables.
Coarse salt and freshly ground pepper Heat olive oil in a large skillet over medium-high heat. Add garlic and tomato and cook until heated through. Add zucchini and season with salt and pepper. Cook until tender, about 5 minutes. Yield: 2 servings
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