Thinly sliced chicken breasts (scallopini) need to be sautéed briefly, because it’s easy to overcook them. Serving them on a julienne of zucchini makes them very fast, easy and inexpensive.
Steps
1
Preparing the zucchini and the chicken
Ingredients
1 zucchini, about 8 ounces
3 tablespoons olive oil
Kosher salt
1 boneless skinless chicken breast, about 10 ounces
Sweet Spanish paprika
Trim and discard the ends of the zucchini (or save for stock). Cut the zucchini into 2-to-3-inch lengths, then cut each length into julienne (avoid and discard the soft, seed-filled center). Heat 2 tablespoons of the oil in a medium (8-to-9-inch) skillet over medium-high heat. Add the zucchini and sprinkle with salt; cook, tossing until tender but still crunchy, about 3 minutes.
While the zucchini cooks, cut the chicken breast into 4 scallopini, butterflying any of the thicker areas (see video). Season with salt and paprika.
Arrange the zucchini on a warm platter and, if not serving immediately, keep warm in a low, 120°F oven.
2
Cooking the chicken
Ingredients
1 tablespoon unsalted butter
1 shallot, minced, about 3 tablespoons
In the same skillet, heat the remaining tablespoon of oil and the butter over high heat. Add the scallopini and sauté until golden brown, about 1 minute. Turn the scallopini to the other side and sprinkle the shallots around the chicken breasts. Cook for another 1 to 1 ½ minutes.
3
Serving
Ingredients
2 tablespoons chopped chives
Arrange the scallopini on the zucchini; pour over the butter and shallot sauce. Sprinkle with chives and serve immediately.
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