To make the paillard slice the chicken breast in half crosswise then pound out the breast with either a mallet or rolling pin. I like to put a piece of plastic wrap over the chicken when pounding to stop any splatter. Click here to enlarge the below image.

Heat a pan with a drizzle of olive oil and add the cherry tomatoes, let them cook for about 5 minutes then add the onions and garlic. Allow to cook until about half the tomatoes have burst.

While waiting on the tomatoes dredge the chicken in the all purpose flour flavored with salt, pepper, oregano, and basil. In a separate hot pan with olive oil sauté the chicken pieces one at a time. Once you place the piece of chicken in the pan allow it to brown fully on one side and come loose from the bottom of the pan before you flip it over and brown the other side. Set each cooked piece aside to stay warm.

Once half the tomatoes have burst add the capers and a half cup of white wine. Stir the tomatoes as needed so it will not stick. When the last piece of chicken is put in its pan add the zucchini and lemon juice to the tomatoes. Keep adding wine to the tomatoes as needed to maintain a sauce like consistency.

After the last piece of chicken is cooked in its pan add a cup of wine and big scoop of the tomato mixture and deglaze the chicken pan with it.

Once all the bits are free from the bottom of the chicken pan pour the liquid into the tomato mixture. Cook down until the proper consistency is reached. Take the cooked chicken breasts and give them a toss in the tomato sauce while still on the heat to allow the crust on the chicken to absorb some of the sauce before you plate.