Can use onions instead of zucchini

4 Boneless Chicken Breasts, Whole	8 Ounces Mushrooms, Sliced
-Or Cubed	1/3 Cup White Wine Or Chicken Broth
1/2 Cup Flour (seasoned With Salt	14 Ounce Can Diced Tomatoes Or, 2
-& Pepper)	-Cups Fresh Tomatoes
2 Tablespoons Olive Oil	Salt & Pepper To Taste
2 Small Zucchini, Halved And Sliced	1 Cup Shredded Mozzarella Or
2 Cloves Of Garlic, Minced	-Cheddar, Or Combination

Dredge chicken pieces in flour mixture. Heat olive oil over medium-high heat in a heavy oven-proof skillet; add chicken pieces to hot oil. When browned, remove chicken to a plate. Sauté zucchini, garlic and mushrooms for 2 to 3 minutes. Add chicken pieces back into skillet. Pour white wine or chicken broth over all; cook another 4 minutes. Season with salt and pepper; top with chopped tomatoes. Transfer the pan to a preheated 325 degree oven. Cook for about 35 to 40 minutes or until chicken is done. Top with shredded cheese just a few minutes before done.