Pan-Roasted Chicken with Shallots Recipe

Ingredients
8   shallots or 1 giant onion
4 medium  skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
  Salt and ground black pepper
1 tablespoon  olive oil
1 medium  zucchini, halved lengthwise and cut in to 1/4-inch slices
1/4 cup  snipped fresh parsley

Directions
1. Peel shallots; halve miniscule shallots and quarter giant shallots. If using onion, cut in to narrow wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a enormous skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
2. Turn chicken. Add shallots to skillet.Cook for 8 to 10 minutes more or until chicken is no longer pink (170 degrees F ), stirring shallots often and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium low if chicken or shallots brown too quickly.
3. Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.