Ingredients
6- 120 g boneless chicken thigh (raw weight)
- 40 ml heavy cream 33%
- 100 g zucchini
- 10 g butter
- fresh herbs and leafy salad greens — to taste
- salt and pepper — to taste
Steps
5Season the chicken thigh with salt and pepper and pan-fry until cooked through. Then cut into pieces.
Slice the zucchini into thin ribbons and lightly sauté in the pan.
Add the cream and butter to the pan and warm over low heat.
Return the chicken to the pan, stir to combine, and heat for another couple of minutes.
Serve with leafy salad greens and fresh herbs.
