chicken breast with zucchini pappardelle

by gurumommy on August 17, 2010

in cooking

This recipe for chicken from with zucchini pappardelle looks so impressive when you serve it for dinner you guests won’t believe all it took was an adjustable blade slicer to make the zucchini look so cool!

•    1 pound zucchini, trimmed
•    2 garlic cloves
•    4 boneless chicken breast halves with skin (1 1/2 pounds)
•    1 tablespoon olive oil
•    2 tablespoons water
•    1 cup torn basil leaves

Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

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