Chicken Breast Skillet à la Française
with Butternut Squash & Zucchini
Cooking time
15 minutes
Servings
2/4
Calories
350 /serving
Le skillet par excellence! When French inspiration drops into a one-pan supper, the results are satisfying and stylish—and paleo friendly. As you slice up these chicken breasts, they’ll be dripping with seasoned juices. That’s because they finish cooking surrounded by morsels of butternut squash and zucchini, for well assured tenderness. Tomato paste and a splash of red wine vinegar keep the tanginess on point, while the plentiful veggies keep the carbs on hold.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 300g Diced butternut squash
- 1 Green zucchini
- 30ml Red wine vinegar
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
2 g
Sodium
530 mg
Total Carb
26 g
Sugars
11 g
Protein
42 g
Fibre
4 g
Preparation
Start the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 5 min. per side, until partially cooked.
Start the skillet
Meanwhile, quarter the zucchini lengthwise; thinly slice crosswise. To the pan of chicken, add the squash and zucchini. Cook, stirring frequently, 4 to 6 min., until the vegetables are tender. Add the garlic and tomato paste. Cook, stirring frequently, 30 sec. to 1 min., until dark red and fragrant.
Finish the skillet & chicken
To the pan of chicken and vegetables, add the vinegar, demi-glace, remaining spices and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined and the chicken* is cooked through.
Plate your dish
Divide the skillet (slice the chicken beforehand if desired) between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
