Name: Chicken Breasts and Zucchini with Marjoram (Blancs de Volaille Sautés aux Courgettes à la Marjolaine)
Yield: Servings: 2 or 3
Cuisine: French
Ingredients: 1 pound zucchini, thinly sliced; 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; Salt, pepper; ½ cup heavy cream; 2 tablespoons butter

Preparation info

Servings:
2 or 3

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

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

Method

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