Gourmet (July 2009)
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(This photo: Gourmet)
Yield: Makes 4 servings
Active time: 20 min
Total time: 30 min
Ingredients
* 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
* Equipment: an adjustable-blade slicer
* Accompaniment: lemon wedges
Preparation
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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