|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 15mg||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken breasts are cooked with zucchini and a garlic cream sauce in this recipe. It's a very easy recipe and cooks quickly.
The chicken and zucchini combination can be served over pasta or rice, or serve it along with mashed or baked potatoes. One reader replaced the zucchini with mushrooms and felt the flavor was even better. Another reader used rotisserie chicken in the dish. See the comments and suggestions below the recipe.
If you don't have a large enough skillet, cook the zucchini and onions separately. If the chicken breasts are quite large, cut them in half horizontally to make thinner cutlets.
1/4 cup unsalted butter
6 chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
3 cups zucchini, sliced 1/8 inch thick
1/2 cup green onions, diced
For the Garlic Cream Sauce:
2 tablespoons unsalted butter
1 large clove garlic, or 2 medium cloves, minced
3 tablespoons all-purpose flour
3 ounces cream cheese
1 3/4 cups chicken broth
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
Chicken and Vegetables
In a skillet or sauté pan over medium heat, melt 1/4 cup of butter; add the chicken breasts; sprinkle with salt and pepper.
Cook for about 3 minutes on each side, or until the chicken is browned.
Add the sliced zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
Garlic Cream Sauce
In 2-quart saucepan over medium-low heat, melt 2 tablespoons butter; add garlic.
Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Continue to cook for 1 to 2 minutes longer.
Add cream cheese, chicken broth, and pepper and continue cooking, stirring occasionally, until sauce is smooth and thickened. Taste and add salt, as needed.
Serve the dish on a bed of rice or pasta. Layer the zucchini and then the chicken breasts on top then pour some of the sauce over each chicken breast.
From Colleen Haass