• 2 whole chicken breasts, skinned and boned
• ¼ cup butter
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 Tbsp. brandy (may use chicken broth)
• 1 28oz. can Dei Fratelli Petite Diced Tomatoes
• 6 medium zucchini
• 2 Tbsp. lemon juice

• 2 tsp. curry powder
• ½ lb. fresh mushrooms, sliced
• 1 cup dry white wine (may use chicken broth)
• ½ tsp. salt, 1 tsp. salt (seperate)
• ¼ tsp. pepper, ¼ tsp. pepper (seperate)
• 3 Tbsp. chopped parsley

Preparation:
Cut chicken into ½ inch cubes. Heat butter in a large skillet until foaming but not browned. Add chicken, onion and garlic; cook, stirring occasionally, until chicken is firm and white, about 5 minutes. Chicken will cook quickly, do not over cook. Add brandy, tomatoes, mushrooms and curry powder to skillet. Cook and stir about 4 minutes.

Add wine to skillet; increase heat and cook a few minutes to reduce sauce. Stir in salt and pepper. Sprinkle with parsley. Serve over grated zucchini (recipe follows).

Grated Zucchini

Ingredients:
6 medium zucchini, 2 Tbsp. lemon juice, 1 tsp. salt, ¼ tsp. pepper

Preparation:
Trim zucchini; do not pare. Grate into a large skillet. Cook and stir over medium heat until water begins to evaporate. Lower heat; continue cooking and stirring about 3 minutes or until zucchini is bright green and barely tender. Stir in lemon juice, salt and pepper.

Yield: 4 Servings