Chicken Breasts and Zucchini with Marjoram

Blancs de Volaille Sautés aux Courgettes à la Marjolaine

Preparation info

  • Servings:

    2 or 3

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 pound zucchini, thinly sliced
  • Salt, pepper
  • 2 tablespoons butter</


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 h