Chicken Breasts with Zucchini Pappardelle

By tlhoover

Ingredients

• 1 lb zucchini, trimmed
• 2 garlic cloves
• 4 boneless chicken breasts halved with skin
• 1 tbsp olive oil
• 2 tbsp white wine
• 1 cup torn basil leaves

Preparation

Step 1

• Shave zucchini lengthwise (1/8 inch thick) with a mandolin and put in a large bowl
• Thinly slice garlic and reserve separately
• Pat chicken dry, then cut crosswise into thirds
• Season all over with salt and pepper
• Heat oil in a skillet over medium-high heat
• Sauté chicken in batches, skin side down first, until browned and just cooked through, 8-14 minutes total
• Add chicken to zucchini
• Add garlic to skillet and cook, stirring, until pale golden, about 1 minute
• Add wine and scrape up any brown bits, then drizzle over chicken
• Add basil and salt, toss until zucchini wilts slightly
• Season with additional salt and pepper if required