Chicken Piccata over Zucchini Caper Ragu

Cutting chicken breasts into thin 'paillards', as the French call them, allows them to cook quickly, pan seared over high heat. This keeps them tender, yet browned on the edges.  The sauce comes from a much slower cooked ragu of Mediterranean vegetables, and of course some lemon and white wine.
Ragu:
3 small zucchini, cut lengthwise then into coarse half moons, about 3-4 cups
1 yellow pepper, coarsely sliced
1 small purple Bermuda onion, sliced into half moons
1 tsp dried herbes de Provence, or Italian herbs
4 plum tomatoes, diced
1/4 cup white wine

Piccata:
2 boneless, skinless chicken breasts
1 Tbsp olive oil and 1 Tbsp butter
1/2 cup stuffed green olives, drained
1 tsp capers
3 cloves garlic, thinly sliced
1 Tbsp pickled jalapeño peppers, sliced
1/4 cup white wine
Juice and zest of 1 lemon

Make the Ragu: in a large skillet, sauté the zucchini, onion and pepper in bit of olive oil. Season with the herbs and salt and pepper to taste. Simmer for about 10minutes, then add the tomatoes and capers. Cook another 10 minutes, then add the wine and cook a final 10 minutes.

Meanwhile cook the chicken: thinly slice the breasts on a bias to make about 2x2-inch paillards. Heat oil and butter in a large skillet until almost smoking. Quickly brown the chicken on one side for about 2-3 minutes. Flip the chicken, and add the olives, capers, garlic and jalapeños.

Cook another minute or two, then add the wine and lemon juice. Cook another minute, then remove the chicken to a platter. Heat the sauce to a boil, then whisk in the butter to thicken the sauce. Pour the sauce over the chicken.

To serve, plate the Ragu with the chicken paillards on top.   Garnish with parsley.

Serves four.