One-Pot Chicken with Carrot and Zucchini Ribbons or Spinach
Nutrition
Calories: 77.04 kcalCarbohydrates: 0.13 gProtein: 0.15 gFat: 8.65 gSaturated Fat: 5.47 gCholesterol: 22.9 mgSodium: 2.24 mgFiber: 0.06 gVitamin A: 10.655 IUCalcium: 5.18 mgIron: 0.12 mg
Ingredients
- 4 tbsp butter
- 6 chicken breasts skinned and boned
- 2 carrots peeled and pared into ribbons
- 5 medium zucchini pared into ribbons
- Salt
- Freshly ground black pepper
- 1/4 cup Madeira or dry sherry optional
- 1 cup heavy cream optional
- 1 to 2 tbsp chopped fresh parsley marjoram or other mixed herbs
Instructions
- Preheat the oven to 400°F. or cook on the stovetop.
- Heat the butter in a heavy flameproof casserole until slightly browned. Add the chicken and brown lightly for 30 seconds on each side.
- Add the carrot and zucchini ribbons and season to taste with salt and pepper. Cook in the oven or on the stovetop until chicken is done, 6 to 8 minutes, bouncing back when lightly touched.
- Move the chicken and vegetables to a hot platter and keep warm. Serve as is, or add the Madeira and cream to the casserole, bring to the boil, and cook until the cream is reduced and thick. Serve as a sauce.