By Dane Feldman
Summer seasonal vegetables are soon to be off the market, so this recipe is a great one to try out while a few of the vegetables are still around. It works best with garden or farmer’s market vegetables and you should feel free to use summer squash instead of zucchini.
What you’ll need:
1 1/2 lb thin sliced chicken
1/4 cup olive oil
6 cloves garlic
6 Campari tomatoes
Crushed red pepper flakes
1 cup chicken broth
1 cup dry white wine
1/2 cup fresh basil leaves, torn
Preheat the oven to 200 degrees.
Flour the chicken and heat half of the olive oil in a large sauté pan. Sauté the chicken for approximately 5 minutes per side. Keep the chicken warm in the oven.
Meanwhile, heat the rest of the olive oil in pan. Add in the garlic and pepper. Cook for 2 minutes. Add in diced zucchini and tomatoes. Stir with large spoon and sauté for 10 minutes.
Pour in the white wine. Cook until reduced by hal and add in the chicken stock. Sauté until reduced by half again and sprinkle in the basil. Stir and sauté for another minute or so.
Spoon over chicken. Serve with quinoa.