Pat the chicken dry and season on both sides with salt and black pepper. Place a wide, shallow bowl with the flour in it by the cook top. Heat a large skillet (I used a 14 inch) over medium heat. Add the olive oil. When it starts to shimmer, start dragging each piece of chicken in the flour and then knocking the excess off. Place in the skillet. Do not over crowd the pan, you will probably have to do this in batches.

Make sure the chicken is browned on both sides--this will take a good 10 minutes or more per batch. After each piece is browned, just place it in a bowl or on a plate.

When all the chicken has been browned, add the mushrooms with a pinch of salt to the pan. Also add the garlic cloves and rosemary sprigs. If the pan is too dry, add a small splash of olive oil as well.

Brown the mushrooms, stirring occasionally. When they have released their liquids and are starting to darken, add the zucchini with another pinch of salt.

Once again stir occasionally. If any of the zucchini or mushrooms starts to stick or scorch, add a splash of the wine.

When the zucchini has released some of its water, add half of the wine and scrape up the bottom of the pan. All those lovely browned bits will become serious flavor in the sauce.

When all of the wine has cooked off, add the chicken back into the pan as well as the rest of the wine and bring it to a brisk simmer. Let simmer for 3-4 minutes.

Stir and add the lemon juice, water and butter. Add the seeded and juiced lemon halves to the pan as well.

Bring to a simmer. Let simmer until the chicken is cooked through.

Scatter the dish with lemon slices before serving.