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Chicken breast with Zucchini

Yields1 ServingPreparation15 minsCooking15 minsTotal30 mins

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

Chicken breast with zucchini

 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.