Chicken Breasts with Vegetable Ribbons
Instructions:
- Lemon peel, garlic, and parsley add easy elegance and bursts of flavor. An ordinary vegetable peeler is all you need to make the vegetable ribbons. Serve over rice or couscous.
- 4 medium skinless, boneless chicken breast halves (about 11â„4 pounds)
- 1â„4 teaspoon coarsely ground black pepper
- 1â„2 teaspoon salt
- 2 garlic cloves, minced
- 2 teaspoons freshly grated lemon peel
- 1 tablespoon olive oil
- 3 medium carrots, peeled
- 2 medium zucchini (about 8 ounces each)
- 3â„4 cup chicken broth
- 1 cup loosely packed fresh parsley leaves, chopped
- Sprinkle chicken with pepper and 1â„4 teaspoon salt. In cup, mix garlic, lemon peel, and remaining 1â„4 teaspoon salt; set aside.
- In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6 to 8 minutes longer, until juices run clear when thickest part of breast is pierced with tip of knife.
- Meanwhile, with sharp vegetable peeler, peel carrots lengthwise into wide, thin strips. Repeat with zucchini.
- Transfer chicken to plate; sprinkle with garlic mixture and keep warm. In same skillet, heat broth and 1â„4 cup water to boiling over high heat. Reduce heat to medium-low; add carrots and cook, covered, 3 minutes. Add zucchini and cook, covered, 5 to 7 minutes longer, until vegetables are just tender. Stir in all but 1 tablespoon parsley.
- To serve, spoon vegetable ribbons and broth onto 4 dinner plates; top with chicken. Sprinkle with remaining parsley.
- P R E P 15 minutes
- C O O K 25 minutes
- MA K E S 4 main-dish servings