This is a great dish to make out of all of the fresh veggies that are in season now.
2 boneless skinless chicken breasts, cut into bite-sized pieces
2 T fresh thyme
3 T olive oil
2 small zucchini, cut into thin strips
1 small leek (white and pale green parts only) cut into thin strips
1/2 medium carrot, cut into thin strips
3 garlic cloves, minced
1 c. chicken broth
8 large fresh basil leaves, chopped
Salt and pepper to season
Heat half the oil in large skillet over medium-high heat.
Add chicken to skillet and season with salt and pepper and half of the thyme.
Cook chicken until cooked through then transfer to a plate.
Add zucchini, leek, carrot, garlic and remaining thyme and oil to skillet.
Saute vegetables for about five minutes.
Return chicken to skillet and add chicken broth. Bring to boil, reduce heat and cover.
After about five minutes, add basil and cook an additional five minutes.
We had this with parmesan risotto that our oldest had been begging me to make. It was actually a pretty good combo.
Did I change anything? Yes…I left out the celery and the tomatoes which were on the original recipe and not because I meant to but because they never made it onto the grocery list. Frankly, though, I think the tomatoes would have been too much; there are already a lot of veggies in this. I also didn’t read the recipe very well and I added an entire can of chicken broth instead of just a cup. It turned out fine though. I just got it out of the pan with a slotted spoon.
What did the family think? Hubby and I liked it. I really liked all of the fresh herbs in it. Our oldest liked it and ate just about everything. Our youngest ate the chicken with some catsup and he also ate the carrots.
Original recipe from Bon Appetit