Lemon Chicken With Matchstick Vegetables

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound chicken breasts until they are about 1/4 inch thick.
  • Salt and pepper them on both sides, then set aside.
  • Prepare vegetables.
  • Peel carrots and parsnips.
  • Cut into matchsticks about 1 1/2 inches long.
  • Wash zucchini and/or squash.
  • Trim ends and cut into matchsticks like carrots.
  • Melt butter in a large skillet.
  • Saute shallot until tender.
  • Add carrots and parsnips and stir fy until tender crisp, about 5 minutes.
  • Add zucchini/squash and cook additional 3 minutes.
  • Do not overcook.
  • Season with salt and pepper.
  • Place in casserole and keep warm.
  • Saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink.
  • Remove chicken only from skillet and place in casserole on top of vegetables.
  • Mix wine, lemon peel and juice and add to butter in the skillet.
  • Remove pan from heat.
  • SLOWLY add cream so it does not curdle.
  • Pour sauce over chicken and vegetables.
  • Sprinkle with parmesan cheese.
  • Broil 2 minutes and serve.
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