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Chicken & Zucchini in Savory Sauce

Contributed by: Melinda

I have summer squash growing in the garden, so I use a combination of 1 yellow squash (not crookneck) and 2 Cousa Magda. I like these because they are bulbous at the blossom end so I scoop out the seed portion and cut across to make crescents. Magda is pale green, but you could substitute the Mexican Gray squash which is similar. Or use regular straight zucchini that is about 1 inch thick and simply cut in rounds.

3 summer squash (see above for prep) about 5-6 inches long
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, peeled, cut in half and thinly sliced
1 large garlic clove, grated
1 tablespoon dijon mustard
1 tablespoon besan (optional)
1/2 - 1 cup dry white wine, broth or water
1 tbl worcestershire sauce
kosher salt & black pepper to taste
Olive oil

  • Marinate chicken pieces in mustard, garlic, besan, salt & pepper for 1 hour in the refrigerator
  • remove 15 minutes before cooking
  • Heat olive oil over medium heat in a non-stick skillet
  • Add chicken pieces and brown on all sides
  • Remove and keep warm
  • Add oil if needed and add onion and zucchini
  • Sauté about 3 minutes minutes
  • Add wine and worcestershire sauce and cook until onion is translucent and zucchini is just tender
  • Add chicken back into pan, cover and cook until chicken is done

    Questions about this recipe?

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