Chicken and Zucchini With Garlic Cream Sauce
  • Servings: 6
  • 1/4 cup butter
  • 3 whole chicken breasts, halved
  • 3 cups zucchini, sliced 1/8-inch thick
  • 1/2 cup diced green onions
  • Garlic Cream
  • 2 tablespoons butter
  • 1 large clove garlic, minced
  • 3 tablespoons flour
  • 1 (3 oz) package of cream cheese
  • 1 can chicken broth
  • 1/2 tsp. pepper
  1. Chicken: In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
  2. Garlic Cream Sauce: In 2 quart saucepan, melt 2 tablespoons butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.
This is pretty served on a bed of rice - layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.