• 1 pound zucchini, thinly sliced
• Salt, pepper
• 2 tablespoons butter
• 1 teaspoon finely chopped fresh flowers and leaves of marjoram (substitute ½ teaspoon finely crumbled dry, if necessary—or switch to fresh tarragon)
• The breasts of 1 large chicken, skin, bones, and fat removed, filets and filets mignons separated and cut into strips ½ inch thick by 2 inches in length
• ½ cup heavy cream

Use, preferably, a heavy copper sautoir or plat à sauter. Toss the zucchini, seasoned, in 1 tablespoon butter over a high flame for about 6 minutes—until barely tender and hardly colored. Toss in the marjoram and put aside. In the same pan, with the other tablespoon of butter, over a high flame, toss the seasoned breast strips for no more than 3 minutes. They may stick at first; gently displace with a wooden spoon. As soon as they become firm and rubbery, return the zucchini to the pan, toss the two well together, add the cream, swirl, and toss. It is ready when the cream reaches a boil. Accompany by a pilaf.