Healthified Chicken Skillet

 

8

shallots or 1 large onion

4

medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)

1/4

teaspoon salt

1/4

teaspoon ground black pepper

1

tablespoon olive oil

1

medium zucchini, halved lengthwise and cut into 1/4-inch slices

1/4

cup snipped fresh parsley

• 1 Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
• 2 Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
• 3 Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.