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Chicken Breasts with Zucchini Pappardell




Source of Recipe


Epicurious
Chicken Breasts with Zucchini Pappardelle

http://www.epicurious.com/images/recipesmenus/2009/2009_july/354130_116.jpg

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.
Ingredients

1 pound zucchini, trimmed
2 garlic cloves
4 boneless chicken breast halves with skin (1 1/2 pounds)
1 tablespoon olive oil
2 tablespoons water
1 cup torn basil leaves


Equipment: an adjustable-blade slicer


Accompaniment: lemon wedges

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Preparation

Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.

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-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.

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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Nutritional Information

Per serving: Calories 303, Total fat 17g, Saturated Fat 4g, Cholesterol 93mg, Sodium 685mg, Carbohydrate 5g, Fiber 1g, Protein 32g

Read More http://www.epicurious.com/recipes/food/views/Chicken-Breasts-with-Zucchini-Pappardelle-354130#ixzz1jkTslNHA