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Friday, May 22, 2015

Season every layer...

To be honest, I never really had set measurements for this saute. I add the spices, tasting as I go until I'm satisfied. The other night, I actually attempted some measurements, and it turned out well. So if you're the kind of cook who absolutely needs measurements, try these out. Otherwise, do what I do and taste as you go.

Chicken,Tomato,Zucchini Saute


2 Tbsp. Olive Oil
1 large chicken breast, evenly cubed
2 medium zucchini, coined
1 pint cherry tomatoes, halved
3/4 tsp. salt, divided into thirds
3/4 tsp. garlic powder, divided into thirds
3/4 tsp. dried basil, divided into thirds
Pepper to taste
1 tsp. freshly grated lemon zest
3/4 cups Parmesan cheese, plus more for topping

Over medium heat, heat olive oil in a 10" frying pan/saute pan. Add chicken, seasoning with 1/4 tsp, salt, 1/4 tsp. garlic, and a 1/4 tsp. dried basil. Cook thoroughly, about 5 - 10 minutes, depending on the size of your chicken cubes.

Once chicken is done, remove from pan but leave the oil. Add zucchini and season with 1/4 tsp, salt, 1/4 tsp. garlic, and a 1/4 tsp. dried basil. Saute about 2 - 3 minutes, until zucchini is fork tender. Add tomatoes directly on top of the zucchini. Add remaining salt, garlic, and basil. 

Let the tomatoes become tender, about 1 - 2 minutes. Once the salt has been added, their juices will de-glaze the pan a bit, creating a small amount of liquid (which would make this dish serve well over angel hair or orzo pasta).

Add chicken and stir. Turn heat to low. Sprinkle Parmesan cheese over the saute and let melt for 3 - 5 minutes. Just before serving, sprinkle lemon zest over the top, as well as any additional cheese. 

Buon Appetito!  

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