CHICKEN WITH MUSTARD AND SAUTEED ZUCCHINI - The perfect summer recipe!

mustard

🥗Healthier: Greek yogurt

💰Cheaper: mayo

Greek yogurt adds creaminess with fewer calories.

chicken breasts

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are more economical and flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a lower-cost substitute.

Heat extra virgin olive oil in a skillet over medium heat until it starts to move.

Slice zucchini into rounds and add to the skillet once the oil is hot.

Stir the zucchini occasionally to avoid sticking and burning, cooking until slightly roasted and tender.

Prepare chicken breasts by removing bones and cartilage carefully with a long knife, cutting into small pieces or strips.

Place the chicken pieces in a bowl with flour, ensuring they are dry to avoid flour balls in the pan.

Cook the zucchini until they are matte and slightly dull, not bright green, seasoning with salt and black pepper at the end of cooking.

Remove the zucchini from the skillet and let them sit while chopping parsley.

Melt butter in the skillet and add the floured chicken, browning it lightly on both sides.

Once browned, add a scant glass of white wine and let it evaporate, then stir in grainy mustard and a couple of tablespoons of cream.

Add half a glass of water to the skillet, stirring to thicken the sauce, and season with salt carefully.

Plate the chicken with zucchini around it and pour the sauce over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens