Created on November 5th, 2007
In a large skillet, melt butter over medium-high heat.
Place the flour in a pie pan.
Season chicken with salt, pepper, garlic salt, and lemon pepper.
Dredge in flour, shaking off excess.
Brown the chicken breasts on each side, about 3 minutes per side.
In a small bowl, combine the white wine, 1/2 cup of chicken broth, and mustard.
Remove chicken from pan.
Pour in broth mixture and scrape any chicken residue from the bottom of the pan for flavor.
Return chicken to pan, cover, and cook for 4-5 minutes.
In another small bowl, combine zucchini slices, tomatoes, garlic, and dill weed.
Add zucchini mixture to the pan, cover, and cook until zucchini is tender; about 5-10 minutes.
Remove chicken and zucchini; place on plate to serve.
Add 1/2 cup of chicken broth to the pan, scraping the bottom of the pan for residue. Heat for 2 minutes.
Remove from heat and add sour cream. Stir until well blended.
Serve sauce over chicken and enjoy!