crumbly zucchini and chicken pan

Ingredients for 2 servings:

• 600 g zucchini
• 400 g chicken breast
• 1 m.-sized onion(s)
• 2 tsp extra virgin olive oil
• 2 sprigs tarragon, fresh
• 200 ml low-fat cream for cooking
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

made quickly, also suitable for SIS without any additional attachments

Cut off the stem and flower end of the zucchini, halve the zucchini, cut lengthwise into strips, and then dice crosswise. Peel and finely dice the onion. Remove the thick stalk from the tarragon and chop finely. I had already bought chicken breast cut into strips. If it is still in one piece, cut it into strips. Heat 1 teaspoon of olive oil in a pan and sear the chicken on all sides. Remove from the pan and set aside. Heat the second teaspoon of olive oil in the pan and sear the onion (it shouldn’t brown). Add the zucchini and sear for 2-3 minutes. Then add the cream, a little salt, and the tarragon and bring to a boil. Cover the pan and cook the zucchini for 6-8 minutes until al dente. Then add the seared chicken and return to the heat. Remove from the heat and season generously with salt and pepper. I can imagine rice, pasta, or potatoes as a side dish. With a side dish, it is enough for 3 – 4 people.