Cut zucchini into bite sized chunks

Dice Onions

Slice each chicken cutlet cross-wise, in strips.

Mix flour, salt & oregano; use to coat cutlets

Add 2 tablespoons of oil to a nonstick 12 inch skillet over medium-high heat

Cook cutlets, half at a time until brown on both sides, then remove

Add 1 tablespoon of oil to drippings that remain in the skillet over medium high heat

Cook onion until golden

Add zucchini & cook, stirring occasionally until golden & tender-crisp.

Stir in tomatoes, chicken bouillon, 1/2 cup water, chicken & basil.
 

Simmer until cooked.