Savory Chicken Saute

OK, yet another funky picture from my phone.  But this was a new recipe.  We had it for dinner last night and it was yummy, so I wanted to share!  I made this for two people, so you might want to double this if you are feeding more people.  The chicken recipe came from the South Beach Diet cookbook, the veggies are mine, but they are also South Beach Diet approved. :)

2 chicken breasts (I cut them into smaller pieces)
2 Tbs Olive Oil
1/2 of an Onion
1 clove of Garlic
1 1/2 tsp of Rosemary
1/4 C. chicken broth
3 or 4 Mushrooms sliced (optional of course)

The mushrooms were not in the recipe, but we love them and I thought it sounded good so I added them. They fit in perfectly.
Heat oil in a skillet. 
Add chicken and cook about 4 minutes each side or until your comfort of "done ness". 
Add onion, cover and cook on medium to low for about 5 minutes. 
Add garlic, rosemary, a little pepper, mushrooms and chicken broth and continue to cook until onion and mushrooms are completely cooked.
Remove lid and simmer until almost all juice is cooked down. 
I served this with cheesy squash and roasted zucchini.
Slice and boil two yellow squash in a saucepan with some onion and a little seasoned salt. 
Drain it and top with shredded cheddar cheese. 
I usually eat this with crackers and it's yummy.
Spray oil in a baking dish at least 9 or 10 ". 
Slice two zucchini and place in one layer and sprinkle with salt, pepper, garlic powder and onion powder.  Drizzle with Olive oil and bake at 350 degrees until cooked. 
Optional: After it's done, sprinkle with Parmesan cheese and cook a few minutes longer. (It's good either way!)
ENJOY!