Chicken breast served with cherry tomatoes and zucchini, great recipe with all the fresh tomatoes and zucchini now in the gardens. The recipe comes from Woman's Day magazine.
Provided by Barb G.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
- Add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft.
- Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot BUT not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate.
- Add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm.
- Add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.
Nutrition Facts : Calories 379.9, Fat 21.7, SaturatedFat 5, Cholesterol 92.8, Sodium 495.5, Carbohydrate 8.7, Fiber 2.4, Sugar 3.9, Protein 32.4
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