Crusty French bread, a spinach and mushroom salad and buttered noodles round out the menu, and a rich bakery chocolate cake finishes it in style.
Recipe information
Yield
2 Servings; Can Be Doubled
Ingredients
1/2 small red bell pepper
1 small carrot, peeled
1 small zucchini
2 skinless boneless chicken breast halves
2 tablespoons olive oil
1/4 cup shallots
1 tablespoon chopped fresh tarragon or 1 teaspoon dry
1/4 cup dry white wine
Preparation
Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.
