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Chicken and Zucchini with Garlic Cream S




Source of Recipe


(cilla)


List of Ingredients




1/4 cup butter (used less and sub'd part with olive oil)
3 whole chicken breasts, halved (I use skinless, boneless, diced, used 2 very large breasts)
3 cups zucchini, sliced into 1/8 inch thick (I used yellow crookneck, cut into 1/4 lengthwise, then sliced)
1/4 cup diced green onions

Garlic Cream:
2 Tbsp butter
1 lg clove garlic (more is always better)
3 Tbsp flour
1 (3 oz) pkg cream cheese
1 can chicken broth
1/2 tsp pepper
(I added a little parsley, more for color)


Recipe



Chicken: In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once until chicken is brown and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.

Sauce: In 2 qt saucepan, melt 2 Tbsp butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and
thickened.

This is pretty served on a bed of rice - layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.

Served 4.



**I combined the chicken and sauce together and served over angel hair pasta with a little parmesan cheese.