Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 4 skinless chicken breasts, weighing a pound (400 g) in all
- 10 ounces (250 g) zucchini, sliced into very thin rounds
- 1/3 cup dry white wine
- 2 tablespoons butter
- A sage leaf
- 1/4 cup olive oil
- 1 clove garlic, minced
- A pinch of thyme
- A small bunch parsley, minced
- Flour
- 1/2 a bullion cube (or some salt, if you prefer)
- White pepper
- An ounce of shredded Swiss cheese (or Fontina, if you prefer)
Preparation:
Heat the oil in a pot, and sauté the garlic and parsley for a minute or two; before the garlic begins to brown add the zucchini. Cook for a few minutes more, then sprinkle a half cup of cool water over the pot, add a pinch of thyme, and salt to taste. Reduce the heat as low as possible, cover, and cook the zucchini until they are done and the water has evaporated.In the meantime, preheat your oven to 400 f (200 C). While it's heating, lightly pound the chicken breasts and flour them, giving them a good shake to remove excess flour. Pick a pot large enough for the chicken breasts to lie flat that can go both on the stove and into the oven, and melt the butter with the leaf of sage. As soon as it begins to crackle add the chicken breasts and cook them until they begin to brown, turning them once or twice. Sprinkle them with the white wine, crumble the bullion cube over them, and season them with a grind of pepper. When the liquid is reduced by two thirds, remove the pot from the fire.
Scoop the zucchini over the chicken breasts, dust everything with the cheese, cover the pot, and slip it into the oven for about 10 minutes. Transfer the chicken breasts to a heated serving dish, spoon the pan drippings over them, and serve.
Yield: 4 servings chicken breasts with zucchini.
