2largechicken breastscut in half lengthwise and pounded to 1/2 inch thick each; this will make 4 fillets
1tsplemon pepperor salt and pepper is okay too
1lemonzest and juice
Melt 4 tbsp butter in a large skillet over medium/high heat. Season prepared chicken with lemon pepper (or salt and pepper if you prefer) and cook for 3-4 minutes per side until chicken is cooked through. Take out the chicken and set aside on a plate tented with aluminum foil to keep warm.
In the same skillet, add 2 tbsp of butter and cook until melted. Add garlic, lemon zest and juice. Stir together and cook for about 1 minute until garlic becomes fragrant. Whisk in cream and simmer for 5 minutes until thickened. Add chicken into the skillet and spoon the sauce over the top.
While the sauce is simmering, heat the remaining tablespoon of butter in a large sauce pan or skillet over medium heat. Add spiralized zucchini and saute for 2-3 minutes or until tender. Separate the zucchini on to 4 dinner plates and then top each with a chicken fillet and sauce.