rosemary chicken with zucchini and cherry tomatoes

found a really delicious chicken recipe from williams sonoma today. it has tomatoes, shallots, zucchini, rosemary and some white wine.

So here's the recipe:

2 tbs olive oil
2 zucchini, cut into 1/2 inch cubes
1 shallot, chopped
2 cups cherry tomatoes (halved, if they're large)
1 tsp+ chopped fresh rosemary
salt and pepper (to taste)
4 chicken breasts
1/2 cup dry white wine

directions: on medium-high heat, warm 1 tbs of olive oil. add the zucchini and cook until lightly browned - about six minutes. add the shallot and cook until softened - about 1 minute. add the tomatoes and rosemary and cook until tomatoes are heated through but not collapsed, about two minutes. season with salt and pepper and set aside.

add remaining 1 tbs of olive oil. season chicken breasts with salt and pepper and cook until browned on both sides and cooked through (about 8 minutes). set aside.

add the wine to the pan and bring to a boil. return the veggies to the pan and cook for 1 minute to reheat...or until most of the wine has cooked/evaporated. transfer to a plate or serving dish and top with chicken breasts.

goes well with white rice or sauteed potatoes (pictured).