Sounds yummy! I haven't made this yet but when I do, I'll certainly be using home made chicken stock rather than water in the zucchini sauce. It makes sense that it's going to be more flavoursome; and I'll probably using slightly less than the 300ml specified (300ml = approximately 11/4 cups) so that I can add a little white wine, or champagne. Adapted from Neil Perry's recipe from Fresh And Fast, which I found on the Lifestyle Food Channel website.
- add extra virgin olive oil
- add 2 chicken breast fillets
- add 3 large zucchini
- add fresh ground black pepper
- add 4 garlic cloves
- add 300 ml water or chicken stock (homemade chicken stock preferred, see also the suggestion for adding wine in the description above)
- add 50 g softened butter
- add sea salt
- Heat the extra virgin olive oil in a large (preferably non-stick) pan.
- Add the garlic and sea salt and sauté for a couple of minutes, until the garlic has softened.
- Add the zucchini and a little more salt and continue sautéing, stirring continuously.
- Add the water or stock (or stock and wine)and allow the contents of the pan to simmer for 2 or 3 minutes, until the zucchini is well softened.
- Remove half the zucchini from the pan and blend it roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
- Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and chargrill them for a couple of minutes on each each side to produce a criss-cross effect. Add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
- Spoon the zucchini sauce onto the two plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.