Chicken In The Sticks
Ingredients
- 1 yellow squash
- 1 zucchini (mirliton or cucuzza would also work)
- 1 large carrot, peeled
- 2 Tbs. melted butter
- 2 tsp. chopped fresh garlic
- 3 Tbs. flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 cup dry white wine
- 1 Tbs. fresh lemon juice
- 1 Tbs. Creole mustard
- 1/2 tsp. Worcestershire sauce
- 2 oz. prosciutto, cut into thin sticks
Instructions
- 1
Slice the squash, zucchini, and carrot into julienne strips--about the size of kitchen matchsticks.
- 2
In a large skillet, heat the butter and saute the vegetables and the garlic for about a minute, until tender but still crisp. Remove and keep warm.
- 3
Mix the flour, salt and pepper. and dust the chicken breasts lightly with the flour, seasoned with the salt and pepper.
- 4
Add the olive oil to the skillet where you cooked the vegetables, and heat it until it shimmers. Sear the chicken breasts, turning once, until browned. Remove the chicken to a pan and put it in the preheated oven to cook the rest of the way. and keep warm.
- 5
Add the wine, lemon juice, mustard and Worcestershire to the pan. Bring to a light boil, and heat until bubbling. Add the prosciutto and reduce the sauce by about half.
- 6
Return the vegetables to the skillet and toss to coat with the sauce. Serve the chicken with the vegetables underneath.