Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken and Zucchini With Garlic Cream Sauce
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- #57393
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/4 cup butter
3 whole chicken breasts, halved
3 cups zucchini, sliced 1/8-inch thick
1/2 cup diced green onions
Garlic Cream
2 tablespoons butter
1 clove garlic, minced
3 tablespoons flour
1 package (3 ounce size) cream cheese
1 can chicken broth
1/2 teaspoon black pepper
directions
For Chicken: In skillet, melt the butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
For Garlic Cream Sauce: In 2 quart saucepan, melt the butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.
This is good served on a bed of rice: Layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.
added by
cheftamara
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 5, 2013
Definitely use more garlic if you want a good sauce. Incredibly simple recipe. We enjoyed it. I cut the recipe in half to serve 3 people. Husband and I each ate one serving for dinner and he had lunch the next day.
August 4, 2007
This recipe was so delicious. I used two cloves of garlic instead of just one. My husband who never makes comments on my cooking actually commented on how good it was.