Shake chicken with flour and cracked pepper in bag. Cook chicken in 2 teaspoons oil in nonstick pan for 6 minutes, turning once. Remove.
Cook zucchini in remaining oil in skillet 3 minutes. Stir in onion, salt, pepper; cook 2 minutes or until zucchini is tender. Transfer to platter.
Mix wine, lemon juice and cornstarch in bowl. Add along with chicken to skillet; cook 1 to 2 minutes or until sauce is thickened. Add chicken to zucchini on platter; spoon sauce over. Makes 2 servings.
