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Chicken and Zucchini Recipe


Chicken and Zucchini

Chicken and Zucchini

Diana Rattray
This light and easy skillet chicken recipe is a good choice for a quick summer meal.

Yield: Serves 4


  • 1 pound chicken breast halves, boneless, without skin
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 medium zucchini
  • 8 ounces sliced mushrooms
  • 6 green onions, sliced
  • 1 medium clove garlic, minced
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1 can (14.5 ounces) tomatoes, diced


Wash chicken and pat dry; sprinkle with salt and pepper. Slice the chicken into strips about 1/2 x 2 inches. Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and sauté for about 2 minutes, until lightly browned, stirring frequently. Add zucchini and mushrooms; continue cooking for about 4 minutes, stirring, until mushrooms are browned. Add green onions and garlic and cook for 1 minute longer. Add remaining ingredients; simmer for about 5 minutes, or until reduced slightly and vegetables are tender.
Serves 4.

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