Sauteed Chicken Breast with Zucchini Medley
Cut into this delicious sauteed chicken breast and then pile on the goodness with sauteed zucchini, onions and shallots. This recipe develops huge flavor in under 20 minutes.
Servings: 4
Calories: 252kcal
Ingredients
- 4 Chicken Breasts sliced into cutlets & seasoned with salt / pepper
- 3 Medium Zucchini sliced or cut into batons
- 2 Onions peeled & sliced
- 2 Shallots peeled & sliced
- 2-3 Cloves Garlic peeled & minced
- 4-6 tablespoon Cooking Fat or Oil
- Salt & Fresh Cracked Pepper
- Optional: Chopped Parsley Shredded Parmesan, Reduced Balsamic Glaze or Lemon Olive Oil
Instructions
- Prepare all the ingredients, keeping them separate from one another.
- Heat a large skillet or saute pan over high heat. When the pan is hot, add in some of the cooking fat. Add in the onions with a pinch of salt and cook for 2-3 minutes, stirring occasionally. Reduce the heat to medium-high and add in the shallots. If the pan needs more cooking fat, add more. Cook for 2 minutes and add in the garlic. Stir for 1 minute to prevent the garlic from burning. Remove the mixture from the pan and set aside.
- Add 2-3 tablespoon of the cooking fat to the hot pan over high heat. Add the chicken cutlets and cook for 2-3 minutes, depending on the thickness of the cut. Flip and continue cooking until cooked through. Remove and set aside.
- Add in the remaining cooking fat and the zucchini. Sprinkle with salt and pepper. Cook for 2 minutes and flip. Cook until tender and remove from the pan.
- Plate the zucchini first, with some of the onion mixture on top. Lay a chicken cutlet on the zucchini and onions. Add a touch more of the onion mixture onto the chicken cutlet. Shred fresh parmesan and add some chopped parsley. If you would like, drizzle with some Lemon Olive Oil.
- Serve hot and happy eating.
Notes
If you want to serve this as an appetizer, slice the chicken cutlets smaller to start. Dice the onion and zucchini. Use the sauteed chicken cutlet as the base to pile on the sauteed zucchini, shallots, onions and garlic. Sprinkle with parsley, shredded Parmesan and top with reduced balsamic or lemon olive oil.
You can make this recipe ahead and reheat. Keep the chicken and sauteed vegetables in different containers in the refrigerator. When reheating, add ½ cup water to a large, covered skillet. Lay in the chicken as a layer, then the sauteed vegetables on to. Reheat over medium high heat until heated through.
Nutrition
Calories: 252kcal