CURRIED CHICKEN BREAST WITH ZUCCHINI
Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.
Provided by Pierre Franey
Categories dinner, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
- Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
- Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
- Transfer chicken pieces and zucchini rounds to a warm serving dish.
- Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 588 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED ZUCCHINI WITH PECORINO AND HOT PEPPER
These shallow-fried zucchini rounds are delicious served as a snack with drinks, but they are equally good at room temperature as part of an antipasto.
Provided by David Tanis
Categories snack, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Pour oil to a depth of 1 inch in a wide frying pan and heat to 375 degrees.
- Put flour in a pie plate, season generously with salt and pepper and add a pinch of cayenne. Combine lightly beaten egg and milk. Working in batches, dip zucchini slices lightly in seasoned flour, then in egg mixture, then once more in flour. Carefully slip them into hot oil, without crowding. Cook for about 2 minutes on each side, until golden. Remove and drain on paper towels, then transfer to a warm platter. Salt lightly.
- In a small bowl, mix together parsley, garlic and lemon zest. Sprinkle a little of the mixture over fried zucchini, then sprinkle lightly with grated cheese and red pepper to taste. Serve immediately.
BREADED ZUCCHINI FINGERS
A great way to start your Italian meal or just to have around for snacking , especially for the guys in football season!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prepare baking sheet with heavy spray of non-stick cooking spray.
- Place eggs or egg substitute in shallow bowl; set aside.
- Mix together dry ingredients in another shallow bowl; set aside.
- Cut zucchini into fingers 3/8"x3".
- Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.
- Place on baking sheet.
- Lightly spray tops of zucchini with non-stick spray.
- Bake at 400 degrees for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.
- Serve with marinara dipping sauce, if you desire.
Nutrition Facts : Calories 57.2, Fat 0.7, SaturatedFat 0.2, Sodium 127.5, Carbohydrate 11, Fiber 1.9, Sugar 2.9, Protein 2.8
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