Chicken with Zucchini Cream Sauce
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breast | 500g |
| White zucchini | 200g |
| Leek | 1 |
| Vegetable broth | 200ml |
| Fresh cream | 40g |
| Chives | to taste |
| Fresh basil | to taste |
| Dry white wine | 200ml |
| Extra virgin olive oil | to taste |
| All-purpose flour | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Vegetable Broth:
Begin by preparing the vegetable broth according to your preferred method or use a pre-made version. Set it aside as you move forward with the recipe. -
-
Prepare the Zucchini and Leek:
Wash the zucchinis thoroughly. Trim the ends and slice them into thin rounds. Next, clean the leek by removing the outer leaves and slice it thinly. -
Cook the Vegetables:
In a pan, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced leek and sauté until it softens. Then, add the zucchini and salt to taste. Continue cooking for about 5-7 minutes, allowing the zucchini to soften. Once cooked, sprinkle in some fresh basil leaves for added flavor. Turn off the heat and stir in the fresh cream. -
Blend the Zucchini Cream:
Transfer the zucchini and cream mixture to a tall glass or bowl. Use an immersion blender to blend the mixture until smooth and creamy. Set aside the zucchini cream sauce. -
Prepare the Chicken:
Cut the chicken breast into thin strips. Lightly coat the chicken strips in all-purpose flour, ensuring each piece is evenly coated. -
Cook the Chicken:
In a large skillet, heat a little extra virgin olive oil over medium-high heat. Add the floured chicken strips to the pan and cook, turning occasionally, until golden and cooked through. Season the chicken with salt and black pepper to taste. -
Combine the Chicken with the Zucchini Cream:
Once the chicken is cooked, pour in the prepared zucchini cream sauce. Stir well to combine, ensuring the chicken is coated with the creamy sauce. Let the chicken simmer in the sauce for 5-8 minutes on low heat, allowing the flavors to meld together. -
Finish and Serve:
Once the dish is well combined, serve the chicken with zucchini cream hot. Drizzle with a little extra virgin olive oil just before serving, and garnish with fresh chives or basil for a burst of color and flavor.
Tips for the Best Results:
- For a richer flavor, feel free to substitute half of the vegetable broth with dry white wine.
- The zucchini cream can be made in advance and stored in the refrigerator for up to 2 days.
- For an extra creamy texture, you can add a small spoonful of mascarpone cheese to the zucchini mixture before blending.
Enjoy this creamy, savory dish that pairs perfectly with a light salad or a side of roasted potatoes!
