A simple, light but super tasty dish!
Dust the chicken with flour on both sides and remove the excess flour.
In a pan with a generous drizzle of oil, add the zucchini cut into chunks, season with salt and cook, then remove half of them and blend until creamy, adjusting the salt if needed.
Add the chicken slices to the pan and brown them on both sides until nicely golden, then add a ladle of hot water, the zucchini cream prepared earlier, a drizzle of oil, and mix all the ingredients together.
Adjust the salt if needed.
Plate adding basil leaves, a drizzle of extra virgin olive oil, and plenty of lemon zest.
Fridge
Serve with a nice slice of warm bread for mopping up the sauce.
Italia, Lombardia
| Energy (kcal) | 61.38 |
| Carbohydrates (g) | 0.91 |
| of which sugars (g) | 0.86 |
| Fat (g) | 0.85 |
| of which saturates (g) | 0.2 |
| Protein (g) | 11.77 |
| Fibre (g) | 0.87 |
| Salt (g) | 0.03 |
