4 chicken breast halves boneless with skin (1 1/2 pounds)
2 garlic clove
4 servings lemon wedges
1 tablespoon olive oil
2 tablespoons water
1 pound zucchini trimmed
Equipment
bowl
frying pan
Directions
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total.
Add chicken to zucchini.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute.
Add water and scrape up any brown bits, then drizzle over chicken.
Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.
Per serving: Calories 303, Total fat 17g, Saturated Fat 4g, Cholesterol 93mg, Sodium 685mg, Carbohydrate 5g, Fiber 1g, Protein 32g
Nutrition Data
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