Abuelo’s Sautéed Chicken Zucchini & Squash
Lightly sautéed premium chicken breast with sliced zucchini, roasted red peppers and corn in a delightfully spicy cream sauce.
Pechuga con Calabaza (Chicken with Squash)
Ingredients
2 6- to 8-ounce boneless, skinless chicken breasts
4 tablespoons clarified butter
1 zucchini, cut in 16 1/8-inch thick slices
12 roasted red bell pepper strips, 1/4-inch wide
3 tablespoons whole kernel corn
1/2 teaspoon crushed red pepper
1-2 roasted garlic cloves
1 1/2 cups heavy cream
Dash seasoning salt
Directions
1. Preheat oven to 350 degrees.
2. Place 2 tablespoons clarified butter in an ovenproof 10-inch saute pan over medium heat. Brown chicken breasts on both sides.
3. Place pan in oven until chicken is done, approximately 4 to 5 minutes.
4. In a second saute pan, heat remaining 2 tablespoons clarified butter over medium heat. Saute zucchini, roasted red pepper, garlic and corn with crushed red pepper for about 2 minutes.
5. Add heavy cream, stirring, and reduce by one-third.
6. Add seasoning salt and remove from heat. Place chicken breasts on plates, pour sauce over chicken and serve.
****When my family loves it, it's a hit!!!****
