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Thursday, February 10 2011


  • 8    shallots or 1 large onion
  • 4  medium  skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
  •     Salt and ground black pepper
  • 1  tablespoon  olive oil
  • 1  medium  zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1/4  cup  snipped fresh parsley


Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.

Turn chicken. Add shallots to skillet.Cook for 8 to 10 minutes more or until chicken is no longer pink (170°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium low if chicken or shallots brown too quickly.

Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.

nutrition facts

  • Servings Per Recipe 4 servings
  • Calories193, 
  • Total Fat (g)5, 
  • Saturated Fat (g)1,
  • Monounsaturated Fat (g)3, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)66, 
  • Sodium (mg)231, 
  • Carbohydrate (g)9, 
  • Total Sugar (g)2, 
  • Fiber (g)1, 
  • Protein (g)28, 
  • Vitamin C (DV%)30, 
  • Calcium (DV%)4, 
  • Iron (DV%)10, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:40 am   |  Permalink   |  0 Comments  |  Email

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