Springtime Chicken Zucchini Recipe!
Yes! It’s wintertime here in Toronto, Canada as I’m writing this. But I wanted to feel like doing something that made me think it was Springtime...
So here I am with this easy, tasty recipe with one of my favorite vegetables: zucchini!
This adds that energy to our dish...You’ll feel that after you make it!
And carrots add color, which I love. And it reminds me of the colors that start to show in springtime!
I feel better just thinking about this recipe... even though winter is still around me....
.... so let’s make this easy chicken recipe together!...
4 boneless breasts of chicken
2 tablespoons butter
2 cups carrots pared
2 cups zucchini
1 clove garlic, finely chopped
⅓ cup whipping cream
2 tablespoons cornstarch
½ tablespoon dried basil leaves
Salt and pepper to taste
1 cup grated cheese
Wash chicken breasts thoroughly. Dry with paper towels.
Wash zucchini and carrots.
Cut the zucchini into long thin strips, like shoestrings or matchsticks! Peel the carrots and do the same thing as with the zucchinis.
In a heavy skillet, heat the butter over a medium heat.
Add garlic, carrots and zucchini. Lower the heat to a low setting.
Continue sauteing over low heat for 5 minutes. We want the veggies to be soft and tender.
Add the chicken breasts. Cover the skillet and cook for 10 minutes (Still over low heat!)
In a separate bowl, combine the cream, cornstarch, basil, salt and pepper.
Pour this over the chicken breasts.
Simmer for 10 to 15 minutes until the chicken is cooked thoroughly.
Sprinkle the cheese over the chicken and sauce. Stir the cheese carefully into the sauce....
Before serving you can sprinkle some parsley over everything, if you like....
When you’re ready, be sure to serve our springtime chicken zucchini recipe hot! “Why?” you ask!...
Because this is when it’s at its best! And it tastes much better when hot.
But be careful: be sure not to burn yourself!!