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
Servings: 2
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.
Melt the remaining butter, add the chicken and cook over medium-high heat, stirring constantly, until whitened without a pinkish color inside.
Return the zucchini to the pan, add the cream, bring to a boil and simmer for 1 minute.
Serve immediately accompanied by rice.
Ingredients
Directions
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.
Melt the remaining butter, add the chicken and cook over medium-high heat, stirring constantly, until whitened without a pinkish color inside.
Return the zucchini to the pan, add the cream, bring to a boil and simmer for 1 minute.
Serve immediately accompanied by rice.
