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CHICKEN - PAN FRY - Chicken Breasts with Zucchini Pappardelle
Nb persons: 4
Yield:
Preparation time:
Total time:
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| GOURMET INGREDIENTS: | |
| 1 pound | zucchini, trimmed |
| 2 | garlic cloves |
| 4 boneless chicken breast halves with skin (1 1/2 lb) | |
| 1 tablespoon | olive oil |
| 2 tablespoon | water |
| 1 cup | torn basil leaves |
| EQUIPMENT: an adjustable-blade slicer ACCOMPANIMENT: | |
| lemon wedges | |
INSTRUCTIONS:
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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