Chicken Scallopini With Squash

A hearty dish to chase away winter blues, ready in a flash.

4 boneless, skinless chicken breast halves (about 1 1/2 lbs.)
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
2 Tbsp olive or vegetable oil
1/3 cup dry white wine or chicken broth
1/4 cup whipping (heavy) cream
3/4 tsp chopped fresh or 1/4 tsp dried thyme leaves
1/4 tsp salt
1/8 tsp pepper

Flatten each breast half to 1/4-inch thickness between plastic wrap or waxed paper, being careful not to tear chicken.

Cover and cook chicken, zucchini and yellow squash in oil in 10-inch skillet over medium heat 6 to 8 minutes, turning chicken once, until juices of chicken run clear and vegetables are crisp-tender.

Arrange chicken and vegetables on warm platter; keep warm.

Add remaining ingredients to skillet. Heat to boiling. Boil about 5 minutes or until thickened, stirring occasionally. Pour over chicken and vegetables.

Serve with rice or pasta.

Serves 4.