Chicken Breasts with Zucchini Pappardelle

Ideally, you will use an adjustable blade slicer for the zucchini to transform it into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.


1 pound zucchini trimmed
2 garlic cloves
4 boneless chicken breat halves with skin (1 1/2 pounds)
1 TBSP olive oil
2 TBSP water
1 cup torn basil leaves
Equipment: adjustable-blade slicer
Accompaniment: lemon wedges

chk with zuchinni

1) Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
2) 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-ince heavy skillet over med-hi heat until it shimmers. Saute' chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
3) 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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