In the last couple of weeks I’ve made several of these one skillet gratinate dishes from Lidia Bastianich, delicious and so easy to make.

2 pounds of chicken breasts or chicken tenders ( I buy the thin chicken breasts)

3 small or 2 medium zucchini

3 tablespoon of extra virgin olive oil

1 cup or more of flour for dredging

1/2 teaspoon salt or more to taste

For the sauce:

3 tablespoons of soft butter

1 cup of Summer Tomato Sauce (she has given a recipe in her book, but I make my own or used can tomato sauce)

1/4 teaspoon hot pepper flakes

1 cup white wine

12 small fresh mint leaves or large shredded

3/4 cup grated Grana Padana or Parmigiano Reggiano

1 cup of hot simple vegetable broth, if needed (I never had to to use it)

Preheat oven 425F.

Flatten the chicken breasts to an even thickness, about 1/4 inch. ( I like to buy them already thin cutlets)

Slice the zucchini into ovals, about 1/4 inch thick.  Place 3 tablespoons in skillet and heat over medium. Toss the zucchini pieces in flour and lay them in the pan. Keep the heat moderate and let them caramelize slowly for about 2 minutes per side.

With a slotted spoon place the zucchini on a dish without using paper towels salt and place aside. Using the same pan you should have at least 2 tablespoons of oil and place 1 tablespoons of butter. Salt and dredge the chicken in flour.  When the butter is sizzling place the chicken in pan.

Cook them gently for about 1 1/2 minutes with no browning. Sprinkle again with salt. Spread a heaping tablespoon of tomato sauce over each cutlet. Arrange the zucchini pieces on top, overlapping.

Now raise the heat a bit to develop  a sauce. Add the hot pepper flakes, drop the remaining butter in small pieces all aroung the pan. Pour in the wine, spoon in the rest of the tomato sauce. Bring to a simmer add the mint, shaking the pan a bit and then add the cheese.

Place the skillet in the oven, bake for 10 minutes. Then give the skillet a gentle shake then bake for another 8 to 10 minutes.