"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
boneless skinless chicken breast cloves garlic, sliced in half lengthwise teaspoons olive oil medium zucchini teaspoon fresh lemon juice 1/8 teaspoon dried oregano 1/4 teaspoon dried basil 1/2 cup chicken broth
1. Cut the chicken into 1/2 inch pieces. 2. Slice zucchini into rounds and slice rounds into semi-circles. 3. Heat oil in small to medium saucepan. 4. Salt and pepper chicken to taste, and add to oil along with garlic. 5. Add remaining ingredients and bring to a slight boil. 6. Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.