Cowboy Chicken with Zucchini

 
 
Ingredients:


3 skinless and boneless chicken breasts cut into strips

4 medium zucchinis

4 tablespoons butter, divided

1/2 lemon

4 cloves garlic, crushed

1 tablespoon brown mustard

A pinch of cayenne pepper

1/4 teaspoon paprika

1/4 cup chicken broth

1 tablespoon hot sauce

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

2 teaspoons thyme, minced

1/4 teaspoon crushed red pepper flakes

Sea salt

fresh ground black pepper

lemon slices, for garnish
Directions:

Season and combine chicken strips with salt and pepper. Set aside.

Make the zucchini noodles using a spiralizer or a julienne peeler. Set aside in a bowl.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Once melted, add the chicken strips in one layer and cook for one minute without stirring.

Add crushed garlic, pepper flakes, chicken strips and stir cook 2 minutes, until almost cooked through. Remove from fry pan and set aside.

In the same fry pan, melt 3 tablespoons butter, stir in lemon juice and zest, mustard, hot sauce, cayenne, paprika, and chicken broth. Bring to a simmer and allow to cook for 2-3 minutes, stirring regularly.

Add fresh parsley, chopped chives, crushed thyme, then add zucchini noodles and toss for 3 minutes, until zucchini are cooked through. Return chicken strips back to the fry pan and cook for 1 minute.

Serve your cowboy chicken with zucchini noodles, garnished with herbs, pepper flakes, and lemon slices.
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