Chicken Breast with Zucchini

Chicken strips and zucchini slices coated in a creamy tarragon-flavored sauce.
Please wait...

Rate this!

Share

Share on facebook
Share on twitter
Share on pinterest
Share on email

I’m sure you’ll love this quick and easy dish. This is my adaptation of Richard Olnay’s recipe published in his book Simple French Food. This dish has become one of my favorites for preparing delicious locally grown zucchini.

Meal planning:

  • Put the rice to cook
  • Prepare the ingredients
  • Cook the zucchini and chicken

portionServings: 2

Prep Time15 minsCook Time15 minsTotal Time30 mins

 28 g (2 tbsp) butter
 275 g thinly sliced zucchinis(2 smalls or 2 ½ cups)
 Salt and freshly ground pepper
 1/2 tsp dried tarragon
 250 g of boned and skinned chicken breast cut in ½ inch x 2 inch pieces
 1/3 cup light or heavy cream 15 or 35 % fat
 2 servings of Hot cooked white rice

1

In a large skillet, melt 14 g (1 tbsp) of butter over high heat, add the zucchini and cook for about 3 minutes, stirring constantly, until almost tender and beginning to brown. Season with salt and pepper and sprinkle with the tarragon at the end of cooking. Remove the zucchini from the pan and reserve.

2

Melt the remaining butter, add the chicken and cook over medium-high heat, stirring constantly, until whitened without a pinkish color inside.

3

Return the zucchini to the pan, add the cream, bring to a boil and simmer for 1 minute.

4

Serve immediately accompanied by rice.

Ingredients

 28 g (2 tbsp) butter
 275 g thinly sliced zucchinis(2 smalls or 2 ½ cups)
 Salt and freshly ground pepper
 1/2 tsp dried tarragon
 250 g of boned and skinned chicken breast cut in ½ inch x 2 inch pieces
 1/3 cup light or heavy cream 15 or 35 % fat
 2 servings of Hot cooked white rice

Directions

1

In a large skillet, melt 14 g (1 tbsp) of butter over high heat, add the zucchini and cook for about 3 minutes, stirring constantly, until almost tender and beginning to brown. Season with salt and pepper and sprinkle with the tarragon at the end of cooking. Remove the zucchini from the pan and reserve.

2

Melt the remaining butter, add the chicken and cook over medium-high heat, stirring constantly, until whitened without a pinkish color inside.

3

Return the zucchini to the pan, add the cream, bring to a boil and simmer for 1 minute.

4

Serve immediately accompanied by rice.

Chicken breast with Zucchini

 

 

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published.

Delicious recipes straight to your inbox!

Subscribe to my Newsletter

You will also like

Cooking with Micheline