Creamy Chicken & Zucchini

I chopped my chicken so it was easier to serve & eat.  I thought it was yummy, Mike said it was OK ... I am sure it was too much veggie for him!

1/4 cup butter or 1/4 cup margarine
3 whole boneless skinless chicken breasts, halved
3 cups sliced 1/8 inch zucchini (3 med.)
1/3 cup green onion, sliced 1/4 inch
For Garlic Cream
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon minced fresh garlic
3 tablespoons all-purpose flour
1 (3 ounce) package cream cheese
1 (10 3/4 ounce) can chicken broth
1/2 teaspoon pepper


Directions:

1
In 10" skillet, melt 1/4 cup butter until sizzling; add chicken breasts.
2
Cook over medium-high heat, turning once, until chicken is browned and fork tender (12 to 15 min.) Add zucchini and onions.
3
Continue cooking, stirring occasionally, until zucchini is crisp tender (5 to 7 min.).
4
Meanwhile, in 2-quart saucepan melt 2 tablespoons of butter until sizzling; add garlic.
5
Cook over medium-high heat, stirring occasionally, for 1 minute.
6
Add flour; continue cooking until smooth and bubbly (1 minute).
7
Add remaining garlic cream ingredients.
8
Continue cooking, stirring occasionally, until sauce is thickened (5 to 7 minutes).
9
If desired, you can serve zucchini and chicken over rice; pour sauce over chicken.

Read more at: http://www.food.com/recipe/chicken-breasts-zucchini-with-garlic-cream-61872?oc=linkback