Sprinkle both sides of chicken with salt and pepper. Heat 2 teaspoons oil in a dutch oven or large deep skillet over medium high heat, swirling to coat. Add chicken, and cook 3 to 4 minutes on each side or until browned. Remove from skillet.
Heat remaining 1 teaspoon oil in skillet, and add onion , zucchini or squash, and mushrooms. Sauté 8 minutes or until vegetables are tender and beginning to brown. Stir in garlic and Italian seasoning and sauté 30 seconds. Stir in chicken broth and tomatoes; bring to a boil. Return chicken to pan, and reduce heat. Cover and Simmer 10 minutes. Stir in Basil if using
Recipe prepared by registered dietitians fro St Vincent's Health System.