Garlic Basil Chicken

Ingredients

  • 1lb Boneless chicken breasts
  • 1/4 cup oil
  • 5-6 Roma tomatoes (or 3 greenhouse, if you don’t have romas)
  • 6 Cloves of garlic
  • 2 Handfuls of basil, cut into ribbons
  • 2 Zucchinis, sliced
  • 1/4 cup Butter

Instructions

  1. Prep tomatoes, basil and garlic and set aside.
  2. Heat the oil in a heavy pan over medium heat. Once hot, add chicken and pan fry until done (6-10 minutes). Leave covered for the first 4 minutes, then allow excess water to simmer off.
  3. Once the chicken is done, set it aside. Do not drain the pan.
  4. IN THE SAME PAN, with the same oil and everything, add tomatoes. Bring to a simmer and cook until they’ve broken down to a saucelike mixture.
  5. Add garlic to the sauce and continue to simmer.
  6. In a second pan, melt half the butter and add zucchini. Salt and pepper to taste. Cook over medium heat, turning frequently, for 4 minutes.
  7. Add basil and chicken to sauce mixture. Simmer for 2 minutes.
  8. Place zucchini on plate, serve chicken and sauce on top.

Serves: 2

Notes

  • It’s recommended to pound the chicken to an even thickness to allow it to cook completely evenly–I’ve found this isn’t wholly necessary.
  • Ease off on the lemon pepper maybe?