Chicken Cacciatore With Sautéed Mushrooms Zucchini Food

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO

Steps:

• While the grill was heating,
• Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
• Cut the zucchini lengthwise twice and chopped into quarter inch sections.
• Clean about 4 ounces of button mushrooms and sliced them.
• Chop and mince shallot, about one tablespoon worth.
• Heat a skillet with one tablespoon olive oil.
• When the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned.
• Turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them.
• Sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms.
• After a few seconds, toss them again so the other sides would brown a little.
• Once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt.
• Turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds.
• Once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl.