as i stated in this post, my hubby bought a large amount of zucchini and squash at the store. i made a few batches of soup, but decided that i wanted to make a saute, to use up the remaining 2 zucchini. my problem with zucchini is the consistency when i cook it. zucchini will get mushy on you quick. so in this recipe, i cut them in thick half moons. i love the flavor of the zucchini in this recipe, because they get nice and caramelized, which makes them taste even better. we are talking 8 ingredients, folks! quick, easy and tasty weeknight meal.
- 2 tablespoons vegetable oil -
- 2 chicken breasts - cubed
- 2 large zucchini - cut into thick half moons
- 1/2 onion - sliced
- 3 cloves garlic - minced
- 1/2 teaspoon dried tarragon - or your favorite herb
- 1 1/2 cup chicken stock -
- 1 tablespoon butter -
- in a large saute pan, heat the vegetable oil over medium high heat. once the pan is hot, add the chicken. season with salt/pepper and allow to sear by not moving the chicken for about 3- 4 minutes.
- toss the chicken and cook for about 2 -3 minutes or until cooked through. remove the chicken from the pan into a bowl. set aside.
- add the zucchini to the same pan. season with salt/pepper.
- allow to sear on that one side, as well, by not moving for a few minutes. toss the zucchini for a couple of minutes and remove to the bowl with the chicken.
- add the onion, garlic and tarragon to the same pan again.
- saute for a couple of minutes until softened. stir in the chicken broth, scraping the bits from the bottom of the pan. bring to a boil and reduce the heat to simmer. allow the broth to cook for a few minutes until reduced slightly. add in the butter. stir until melted.
- add the chicken and zucchini back to the pan. cook until heated through and flavors have blended, about another 5 minutes.
it's okay. you can have seconds. 🙂