Home, About Me, Recipes, Hints & Tip
Home, About Me, Recipes, Hints & Tip
| 2 | skinless boneless chicken breast halves |
| 1 | tablespoon olive oil |
| 1 | small onion, sliced |
| 1 | small garlic clove, crushed |
| 1 | small zucchini, cut into 1/4 inch thick slices |
| 1/4 | cup white wine |
| 3 | tablespoons lemon juice |
| 1/4 | teaspoon salt |
| 1 | tablespoon parsley, chopped |
| 2 | teaspoons grated fresh lemon peels |
In 10-inch skillet over medium-high heat,
cook chicken breasts in hot oil until well
browned on both sides, about 10 minutes,
turning once. Remove chicken to plate.
In drippings remaining in skillet, cook
onion 5 minutes over medium heat.
Add garlic and cook 2 minutes longer,
stirring occasionally. Add zucchini, white wine,
lemon juice, salt, and chicken breasts.
Over high heat, bring to a boil. Reduce heat to low;
cover and simmer 10 minutes, or until chicken and
zucchini are tender, stirring occasionally.
Sprinkle with chopped parsley and grated lemon peel.
Serve with lemon wedges, if desired.
Home, About Me, Recipes, Hints & Tip