I’ve made this a few times in the last few weeks, as everyone liked it so much. You can use whatever vegetables you have on hand but what I used below was wonderful and it’s another good way to use zucchini if you’re growing it in your garden, like I am. This is easy to make, takes around a half hour, and is nice enough to serve for company.
1/4 cup organic pastured butter
1 to 1 ½ pounds organic chicken tenders or skinless thighs
2 tbsp. dry vermouth
1/2 tsp. grated organic lemon peel
2 tbsp. organic lemon juice
1/4 tsp. Celtic or sea salt
1/8 tsp. white pepper
1 cup organic heavy cream, preferably fresh and raw
1/3 cup organic grated Parmesan cheese
½ – 1 cup organic sliced mushrooms
½ – 1 cup sliced organic zucchini
3 organic scallions, chopped
Melt butter in large skillet over medium heat; add chicken. Cook, turning, about 10 minutes (around 5 minutes per side) or until chicken is brown and tender.
Remove chicken to ovenproof serving dish. There should be lots of wonderful butter left in your pan. Saute your vegetables in the butter for 5 minutes, or until just tender and then put the veggies in the casserole on top of the chicken.
Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute. Stir in salt and white pepper. Gradually pour in cream, stirring constantly, until hot; do not boil! Pour cream sauce over chicken and vegatables; sprinkle with Parmesan cheese.
Place the dish in your oven around 6 inches from heat source and broil until lightly browned, about 3-4 minutes. Enjoy!
Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/07/monday-mania-7182011/
Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/07/real-food-wednesday-7202011.html
Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/07/20/simple-lives-thursday-53/
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