This week I took time off from bench work in the lab to start writing my dissertation, which is also why I have been commenting and tweeting less this week. I have two chapters nearly finished already because they are also two papers I am going to publish soon, but the intro required some serious attention so that’s what I am giving it. Of course that doesn’t stop me from enjoying a good meal during breaks especially when it is something quick and easy like this chicken. Feast your eyes upon this while I go write more jargon about Candida albicans drug resistance.
CREAMY CHICKEN AND HERB SKILLET
1 medium zucchini, sliced thin
Extra virgin olive oil
1/2 lb. chicken breasts, pounded thin
Salt & pepper
1 small shallot, minced
3 oz. spreadable herb cheese (I used Laughing Cow Herb & Garlic)
1/4 cup reduced sodium chicken broth
1/2 Tbsp fresh lemon juice
1 Tbsp chopped fresh basil or parsley
- Heat half a tablespoon of olive oil in a large skillet over medium-high heat. Add zucchini and cook until golden on each side. Remove from pan and place on a plate.
- Brush both sides of chicken breasts with olive oil then season both sides with salt and pepper. Cook in same skillet over medium-high heat until no longer pink in the center then remove to the plate with the zucchini and set aside.
- Turn heat down to medium then add 1 tablespoon olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Add more broth if needed to reach desired consistency. Spoon sauce over cooked chicken then serve with zucchini.
Source: Adapted slightly from Iowa Girl Eats.