Chicken and Zucchini Pan À La Heike
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g chicken fillet (s)
- 1 large zucchini
- 1 onion (s)
- 3 clove (s) garlic
- 0.5 ½ lemon (s), the juice from it
- salt and pepper
- some curry powder
- some paprika powder, noble sweet
- 1 tablespoon flour
- some oil
- 3 stalks savory
- 3 stalks thyme
- 1 tablespoon tomato paste
- 100 ml white wine
- 200 ml cream
- some leaf parsley
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into cubes. Peel the zucchini, quarter them lengthways and cut out the stones if necessary. Cut the quartered zucchini into wedges. Peel and roughly dice the garlic and onion.
- Pour the juice of half a lemon over the meat. Season with salt, pepper, curry and paprika powder and stir everything together. Dust 1 tablespoon flour over the meat and stir in.
- Heat the oil in a pan and fry the garlic and onion cubes until translucent. Add the meat, savory and thyme and fry vigorously. Add the zucchini wedges to the meat and season again with salt and pepper. Stir in and fry for approx. 3 minutes.
- Pour the tomato paste into the pan, stir in and deglaze with the white wine. Let it boil down a little, then add the cream and let it simmer for 10 minutes. Remove the savory and thyme stalks before serving.
- Serve with pasta or potatoes and sprinkle with chopped parsley.
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