Chicken Breast & Zucchini
This isn't exactly Italian, but it makes for a nice dinner
recipe
4 chicken breasts, about 1 1/2 pounds
1 zucchini, about a foot long and average width
unpeeled sliced into very thin rounds
1/3 cup dry white wine
2 or 3 tablespoons butter
1/4 tsp of ground sage
1/4 cup olive oil (EVOO)
1 clove garlic, minced or pressed
1/8 tsp of thyme
1 chicken bullion cube
A small bunch parsley, minced
Flour
1/3 cup of Shredded Swiss Cheese
1 tsp of white pepper
Heat the oil in a pot, and sauté the garlic and
parsley for a minute or two;. Just as t the
garlic begins to brown add the zucchini. Cook
for about 2 minutes more, then sprinkle ½ cup of
purified water over the pot, add the thyme.
Reduce heat as low as possible, cover, and cook
the zucchini until done and water has
evaporated.
Preheat the oven to 400 F. Pound chicken breasts
with flour to about ½ inch thick, not to hard
though. Then shake lightly to remove excess
flour. Use a large pot that is both oven and
stove safe that can accommodate the chicken
breasts arranged flat in the bottom and melt the
butter with the sage. As soon as it begins to
sizzle add the chicken breasts and cook until
they begin to brown, turning them once or twice.
Pour the white wine over the top, crumble the
bullion cube over them, and sprinkle with the
white pepper. When the liquid is reduced by two
thirds, remove the pot from the heat.
Scoop the zucchini over the chicken breasts, top
with the cheese, cover the pot and cook in the
oven for about 10 minutes. Dish onto plate,
spoon the pan drippings over them, and serve.
Submitted by:
Bryon Best
McCook Nebraska
Submitted by:
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