Taste of Life: Sauteed Chicken Breast with Zucchini, New Potatoes and Garlic

By Chef Hillary Gallagher

Serves 4

Ingredients:

4 boneless chicken breasts
3 small zucchini, cut into half moons
8-10 potatoes, boiled in salted water until tender
2 garlic cloves, thinly sliced
6-8 tarragon leaves, chopped
cup chicken broth
Juice of of a lemon
4 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
Salt and pepper to taste

Preparation:

1. Preheat the oven to 350 degrees.

2. Heat 2 tablespoons of oil over medium heat in a large saut pan until hot. Generously season the chicken breasts with kosher salt and freshly ground black pepper, and place skin side down in the pan. Saut until golden brown and the fat in the skin melts; turn down the heat if necessary. Continue cooking the chicken for 5-7 minutes; turn the breasts to cook on the other side, and place the pan in the oven and cook until done, approximately 7-10 minutes. When the chicken is cooked, transfer it to a baking dish; cover it loosely with tin foil, and keep it warm.

3. Add the remaining 2 tablespoons of oil to the same pan. Turn on low to add the garlic, and cook for 1 minute.

4. Turn the heat up to medium, and add the zucchini; cook for 2-3 minutes. Add the potatoes, and season well with salt and black pepper.

5. Turn up the heat, and add the chicken stock, lemon juice and butter. Cook until the sauce has reduced, and the zucchini is tender but still firm to the tooth. Add the chopped tarragon leaves.

6. Serve each chicken breast with the potatoes and vegetables.

Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu