Garlic Cream Chicken Breasts & Zucchini

INGREDIENTS

  • 3 whole boneless, skinless chicken breasts, tenderized and cut into servable pieces (in thirds)
  • 4 Tbsp. butter or margarine
  • 4 cups of sliced green zucchini squash
  • ⅓ cup sliced green onions
  • Salt and pepper to taste
  • Cooked rice or egg noodles

Garlic Cream Sauce

  • 3 Tbsp. butter or margarine
  • 3 garlic cloves, minced
  • 4 Tbsp. flour
  • 3 oz. softened cream cheese
  • 2 cups chicken broth (more for thinning if needed)
  • ½ tsp. ground black pepper

DIRECTIONS

  1. In a large skillet melt the butter over medium heat.
  2. Season the chicken with salt and pepper, both sides and place in skillet
  3. Cook for 12 minutes, turning once until golden brown
  4. Add the zucchini and green onions and continue cooking until the zucchini is crispy tender (5-7 minutes)
  5. Meanwhile, in a 2 quart saucepan, melt 3 Tbsp. butter over medium-low heat and add garlic, stirring for about 1 minute. DO NOT BURN THE GARLIC!
  6. Stir in 4 Tbsp. flour and stir until creamy and bubbly, about 1 minute
  7. Add the remaining garlic cream ingredients and continue to cook while stirring with a whisk until the sauce comes to a light boil for another minute as it thickens. You may need to add additional chicken broth a little at a time to adjust the thickness if it is too thick.
  8. Plate the chicken and zucchini over a bed of cooked rice or egg noodles and pour sauce over the chicken.

NOTES

  • This recipe lends itself well to additional chicken, zucchini, more garlic and doubling the sauce as desired. Extra sauce never goes to waste!