35 minutes
A tantalizing dish featuring curried chicken breast paired with tender zucchini in a creamy sauce, bringing a burst of flavor to your dinner.
Chicken Breast, marinated
0 oz
Olive Oil, divided
tablespoons
to taste
Black Pepper, freshly ground
to taste
Zucchini, sliced into half-moons
0 oz
teaspoons
tablespoons
Shallots, finely chopped
each
0.25 fluid ounces
0.25 fluid ounces
1. Marinate the Chicken
Place the chicken breasts in a bowl, drizzle with 1 tablespoon of olive oil, and season generously with salt and freshly ground black pepper. Massage the seasonings into the meat.
2. Prepare the Zucchini
Trim the ends off the zucchini and slice it into half-moons. In a separate bowl, sprinkle the zucchini with curry powder, coating each piece evenly.
3. Cook the Chicken and Zucchini
Heat the remaining olive oil in a skillet over high heat. When the oil shimmers, add the chicken breasts. Cook for 3 minutes until browned, then flip them over. Add the curried zucchini to the pan and cook for another 5 minutes.
4. Make the Sauce
In the same skillet, melt the butter and sauté the finely chopped shallots for about 30 seconds. Add the chicken broth, scraping up any browned bits from the pan. Reduce the liquid to about a third of its volume, then swirl in the heavy cream and let it warm through.
5. Finish the Dish
Return the chicken and zucchini to the skillet, coating them in the sauce, and let everything simmer together for another 2 minutes before serving.
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