4 Servings 30 min Cook
2 Clove Garlic
2 1/4 Medium Zucchini
1 Fruit without seeds Lemons
4 Cup leaves, whole Basil
1 Tbsp Olive Oil
2 Tbsp Water
4 Half breast (fillet) Chicken Breast
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl.
Thinly slice garlic and reserve separately.
Pat chicken dry, then cut crosswise into thirds.
Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Saut chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total.
Add chicken to zucchini.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute.
Add water and scrape up any brown bits, then drizzle over chicken.
Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly.
Season with salt and pepper.
