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Prep Time: Cook Time: Total Time:
Chicken with Summer Squash and Parmesan
4 boneless chicken breasts, skin on
salt and black pepper to taste
2 tablespoons butter or olive oil
2 summer squashes such as zucchini, pattypan or yellow
1/2 teaspoon dried oregano
1/2 teaspoon dried oregano
2 teaspoons minced garlic
1/4 cup grated parmesan cheese
Rinse the chicken breasts and pat dry with paper towels.
Heat 1 tablespoon of the butter or oil in a large, heavy saute pan over
medium-high heat. Add the chicken breasts, skin side down, and saute, turning once, until well browned and cooked through, 6 to 7 minutes on each side. Remove the breasts to a cutting board with a trough to catch the juices.
Add the remaining tablespoon of butter or oil to the pan and place over high heat. Add the squashes and stir into an even layer. Reduce the heat to medium and cook, stirring occasionally, for 3 to 4 minutes.
Meanwhile, slice the cooked breasts on the diagonal and arrange on plates or a platter, saving the juices.
Sprinkle the squashes with salt, pepper, oregano and garlic. Stir and cook until the squashes are lightly browned, about 1 minute longer. Drizzle with any released juices from slicing the chicken.
Spoon the squash mixture next to the chicken and sprinkle with the parmesan. Serve hot.
Serves 4.
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Chicken with Summer Squash and Parmesan
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken with Summer Squash and Parmesan
4 boneless chicken breasts, skin on
salt and black pepper to taste
2 tablespoons butter or olive oil
2 summer squashes such as zucchini, pattypan or yellow
1/2 teaspoon dried oregano
1/2 teaspoon dried oregano
2 teaspoons minced garlic
1/4 cup grated parmesan cheese
Rinse the chicken breasts and pat dry with paper towels.
Heat 1 tablespoon of the butter or oil in a large, heavy saute pan over
medium-high heat. Add the chicken breasts, skin side down, and saute, turning once, until well browned and cooked through, 6 to 7 minutes on each side. Remove the breasts to a cutting board with a trough to catch the juices.
Add the remaining tablespoon of butter or oil to the pan and place over high heat. Add the squashes and stir into an even layer. Reduce the heat to medium and cook, stirring occasionally, for 3 to 4 minutes.
Meanwhile, slice the cooked breasts on the diagonal and arrange on plates or a platter, saving the juices.
Sprinkle the squashes with salt, pepper, oregano and garlic. Stir and cook until the squashes are lightly browned, about 1 minute longer. Drizzle with any released juices from slicing the chicken.
Spoon the squash mixture next to the chicken and sprinkle with the parmesan. Serve hot.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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