Tuesday, July 27, 2021

30 Minute Chicken with Zucchini and Orzo

I stood in front of the open fridge and said what the hell am I making for dinner.
Well, this was pretty darn good.

Chicken cutlets seasoned with salt and pepper on both sides.
Heat olive oil in a frying pan.
Add chicken. About 4 minutes per side.
Place chicken on a plate and cover with foil to keep warm.
Add a touch more oil to the pan. 
Add diced shallots, sliced zucchini, and halved cherry tomatoes. The amounts depend on what you have in your fridge.
Sauté the vegetables for about 5 minutes until the veggies are tender. Season with salt and pepper to taste.
Add white wine. Cook the wine down.
Add some tomato sauce and heavy cream.
Add chicken, along with the juices on the plate, and simmer until the chicken is cooked through. A meat thermometer should read 165˚.
Serve on top of orzo. 
I topped the chicken with sliced Burrata Cheese and chopped basil.

Meanwhile the cats were asking me the question "So what are we having for dinner?"

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