Sauteed chicken with veges

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Ingredients

  • 1/2 cup flour
  • 4 chicken breasts
  • 1 teaspoon herbes de provence
  • salt and pepper
  • evoo
  • 2 zucchini
  • 2 yellow summer squash
  • 2 garlic cloves, minced
  • 12 ounces cherry tomatoes, halved
  • 1/4 cup shredded fresh basil

Steps

  1. Spread flour in shallow dish. Pound thicker ends of chicken breasts between two sheets of plastic wrap to uniform 1/2 inch thickness. Pat chicken dry with paper towels. Sprinkle with herbs and season with salt and pepper. Dredge in flour to coat, shaking off any excess.
  2. Heat two tablespoons of oil in non-stick skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides, about ten minutes. Transfer chicken to plate. Tent loosely with aluminum foil and let rest while preparing vegetables.
  3. Heat two teaspoons of oil in the same skillet over medium-high heat. Add zucchini and squash and cook until well-browned, about ten minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until just softened, about two minutes. Off-heat, stir in basil and season with salt and pepper.

Source

The Complete Mediterranean Cookbook, America’s Test Kitchen

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