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Chicken with Zucchini and Mascarpone Sauce
Chicken with courgettes
- 2-3 rashers of bacon (or a couple of ounces of pancetta)
- one medium onion grated
- two large chicken breasts
- two small zucchini (courgettes) grated
- crème fraiche or mascarpone
- flour, black pepper
Cut your bacon or pancetta into ¼'' (½cm) chunks, fry gently until these are golden brown. Discard excess bacon fat if you must, but keep enough to fry the vegetables and chicken—it's full of flavor. Add the grated onion and continue to fry gently until this is translucent (but not browned). Put the bacon and onion aside with the grated zucchini.
Slice the chicken breasts across the grain; dust with flour; season liberally with freshly ground black pepper; fry quickly until golden brown. If you don't have enough fat, add a little olive oil.
Add the vegetables and bacon. Continue to cook until the zucchini is wilted. Add crème fraiche or mascarpone; cook until this is incorporated, adjust the seasoning (taste; then add salt and pepper if required) and serve.
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