• Place each chicken breast between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin.     
• Brush each chicken breast with lemon juice and season with salt and pepper. Then dredge each in flour, coating each side.
• Heat a large skillet or cast iron pan over medium-heat and add butter and olive oil. Once butter is melted, then add chicken to pan,and cook for 3-4 minutes on each side or until chicken is done. Remove to another plate. 
• Then add infused olive oil with garlic and rosemary, and saute the cherry tomatoes and zucchini. Cook for about 4-5 minutes and remove to a plate.
• Add chicken stock, and wine to pan, bring to a boil and cook for 30 seconds, stirring occasionally. Remove pan from heat and add butter.
•  Serve chicken breasts with sauce and add the cherry tomatoes and zucchini.  

Infused Garlic and Rosemary:

• Pour olive oil in a sauce pan and heat oil just enough to warm the oil. Add crushed garlic, and let it cook for about 2-3 minutes over medium heat.  
• Remove from heat and add rosemary. Allow to cool, and rest for 30 minutes so the flavours of the garlic and rosemary are released into the oil.
• Transfer the oil into a jar or bottle, remove the garlic but leave in the rosemary.
• Refrigerate the oil for up to 2-3 weeks.