©2015
"a little Creole goodness in every bite, weeknight, party or pot luck, everyone loves this when it shows up"
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Chicken
1 lb chicken breast, sliced into 1" pieces
1 tbsp pecan oil
2 cloves garlic, crushed
½ tsp Sea Salt
Ground black pepper to taste
Zucchini & Tomatoes
1 ½ lbs Zucchini, sliced 1/3" rounds, then cut into quarter moon shapes
1 ½ cups Champagne Tomatoes, halved long ways
2 tsp Pecan Oil
2 cloves Garlic, crushed
½ tsp Sea Salt
Ground Black Pepper, coarse ground, to taste
Garnish
¼ cup Fresh Basil, chiffonade
¼ cup Parmigiano Reggiano, micro-planed fine
CHICKEN
1Preheat (cast iron) skillet on medium heat add oil to coat.
2Add garlic and cook for just 10 seconds. DO NOT BURN!
3Season chicken with salt and pepper. Add chicken to skillet, add counter and Creole seasonings. Stir to coat well.
4Sear and cook for 8-10 minutes uncovered, Not stirring at first to get a sear, then stirring occasionally, until just done.
5Transfer to a heated plate, cover and set aside.
ZUCCHINI & TOMATOES
6Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3
minutes of cooking time.
7Add chicken and any accumulated juices back to skillet, raise heat to high, splash of sweet vermouth. Let reduce slightly.
8Plate over the top of Cayenne Fettucine, or along side Creole Grit Cakes. Or serve with Hot Water Cornbread and Egg Noodles
Ingredients
Chicken
1 lb chicken breast, sliced into 1" pieces
1 tbsp pecan oil
2 cloves garlic, crushed
½ tsp Sea Salt
Ground black pepper to taste
Zucchini & Tomatoes
1 ½ lbs Zucchini, sliced 1/3" rounds, then cut into quarter moon shapes
1 ½ cups Champagne Tomatoes, halved long ways
2 tsp Pecan Oil
2 cloves Garlic, crushed
½ tsp Sea Salt
Ground Black Pepper, coarse ground, to taste
Garnish
¼ cup Fresh Basil, chiffonade
¼ cup Parmigiano Reggiano, micro-planed fine
Directions
CHICKEN
1Preheat (cast iron) skillet on medium heat add oil to coat.
2Add garlic and cook for just 10 seconds. DO NOT BURN!
3Season chicken with salt and pepper. Add chicken to skillet, add counter and Creole seasonings. Stir to coat well.
4Sear and cook for 8-10 minutes uncovered, Not stirring at first to get a sear, then stirring occasionally, until just done.
5Transfer to a heated plate, cover and set aside.
ZUCCHINI & TOMATOES
6Cook the zucchini the same way as Chicken but for 6 minutes, adding tomatoes during the last 3
minutes of cooking time.
7Add chicken and any accumulated juices back to skillet, raise heat to high, splash of sweet vermouth. Let reduce slightly.
8Plate over the top of Cayenne Fettucine, or along side Creole Grit Cakes. Or serve with Hot Water Cornbread and Egg Noodles
Creole Style Margherita Chicken & Zucchini
AuthorDartagnan