Zucchini Chicken

Zucchini is still coming out of our ears!

"Classy Chicken" is the name of this recipe on AllRecipes. Not only did I take the small liberty of slightly modifying the recipe, I took the larger liberty of renaming it. "Zucchini Chicken" may be less original, but "Classy Chicken" evokes a strange image of Ron Burgundy reminding San Diego to "stay classy" before digging into a plate of chicken tossed with zucchini. 

1 cup flour

4 boneless, skinless chicken breast halves

Salt & pepper

2 tablespoons butter

1/2 cup white wine

1/2 cup fat-free chicken brother

1 tablespoon Dijon mustard

1 zucchini - cut in half lengthwise, then sliced diagonally

5 sun-dried tomatoes (I used 1/2 cup canned diced tomatoes, drained)

1 clove garlic

1 teaspoon dill weed

1/3 cup fat-free sour cream

• Season chicken with salt & pepper. Coat in flour, shaking off excess. Heat butter in large skillet. Brown chicken over medium-high heat, about 3 min each side.
• Pour chicken broth and white wine into skillet. Stir in mustard.
• (Pour a glass of wine for yourself. Drink.)
• Cover and cook until chicken is partly-cooked (still a little pink inside).
• Add zucchini, tomatoes, garlic, and dill weed. Cover and cook 5-10 minutes, until chicken is cooked and zucchini is tender.
• Set chicken on platter... it's not classy yet.
  
• Stir sour cream into pan liquid, adding more wine if necessary (or desired). Sprinkle in a little salt. Pour over chicken.

   

   

This one is a keeper. Next time I'll try adding fresh tomato, to add color and make it even more summery.