I cut up a large Vidalia onion into a heavy skillet - sliced about a pound of large white mushrooms, peeled several zucchini and cut them into large chunks, drizzled it with olive oil , squeezed a lemon into it, covered it and put the skillet on the barbeque side burner on low and preheated the grill
meanwhile I had three chicken breasts marinading in fresh lemon juice , garlic, and a little white cooking wine
Once the onions started getting getting nice and soft and brown I turned off the side burner and put the chicken breasts on the grill ( at around 400 degrees) until they were brown on one side, then flipped them till the other side was brown
then I added half a jar of roasted red peppers into the vegetables and some white cooking wine, threw the beasts in there , covered the skillet and turn ed the burner back on and cooked it until the breasts were cooked through and then dropped about a tablespoon of butter on top and turned burner off again - as soon as the butter was melted
I gave it a quick stir and served