Whatever Happened to Sunday Dinner? by Lisa Caponigri

Author:Lisa Caponigri
Language: eng
Format: epub
Tags: ebook, book
Publisher: Sterling Publishing Co., Inc.
Published: 2012-02-19T16:00:00+00:00

pollo alla contadina

farmer’s chicken with zucchini and tomatoes

This simple dish makes for hearty, satisfying fare.

1 STICK (8 TABLESPOONS) UNSALTED BUTTER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 SMALL YELLOW ONION, CHOPPED

1 POUND SMALL ZUCCHINI, TRIMMED AND CUT INTO ROUNDS ROUNDS ¼-INCH-THICK

SEA SALT

FRESHLY GROUND BLACK PEPPER

2 CUPS CHOPPED FRESH TOMATOES

1 CUP ALL-PURPOSE FLOUR

8–10 BONELESS, SKINLESS CHICKEN BREAST HALVES

½ CUP GRATED PARMIGIANO-REGGIANO

In a large skillet, melt 2 tablespoons of the butter with the olive oil over medium heat. Add the onion and cook, stirring a few times, until it is transparent. Add the zucchini, season to taste with sea salt and pepper, and cook, stirring occasionally, until the zucchini is soft, about 8 to 10 minutes. Add the fresh tomatoes and let simmer for 15 to 20 minutes.

Preheat the oven to 350F.

Place the flour on a large flat plate. Dredge the chicken breasts in the flour, coating them well and tapping off any excess. Set the dredged chicken on a tray.

Melt the remaining 6 tablespoons butter in another large skillet over medium heat. Add the chicken breasts, 2 or 3 at a time, and cook until golden brown and cooked through, 2 to 3 minutes per side. As the breasts are cooked, transfer them to a serving platter or casserole dish. When they are all cooked, pour the hot zucchini sauce over the top. Sprinkle with the Parmigiano and place in the oven for 5 minutes before serving.

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