Garlic Butter Chicken with Vegetables (Print Version)
# Ingredients:
01 -
4 chicken breasts
02 -
1/2 cup butter
03 -
4 cloves garlic, peeled and minced
04 -
2 medium zucchinis, sliced into rounds or half-moons
05 -
2 ears sweet corn, kernels removed from cob
06 -
Salt to taste
07 -
Pepper to taste
08 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Melt the butter in a large skillet over medium heat until fully melted and bubbly.
02 -
Peel and finely mince the garlic cloves, setting them aside for later use.
03 -
Wash the zucchinis thoroughly, trim off both ends, and slice into rounds or half-moons.
04 -
Shuck the corn by removing husks and silk, then cut kernels off the cob.
05 -
Season both sides of the chicken breasts with salt and pepper to taste.
06 -
Place the seasoned chicken breasts in the skillet with the melted butter. Cook for about 6-7 minutes per side, or until golden brown and cooked through.
07 -
Remove cooked chicken from the skillet and set aside on a plate, loosely covered with aluminum foil to keep warm.
08 -
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, stirring constantly.
09 -
Add the sliced zucchini to the skillet, stirring to coat evenly with the butter and garlic. Cook for 3-4 minutes until softened and slightly golden.
10 -
Stir in the sweet corn kernels, mixing well with the zucchini and garlic butter. Season with salt and pepper to taste, and cook for 2-3 minutes until tender.
11 -
Return cooked chicken to the skillet, nestling it among the zucchini and corn mixture. Cook together for 2-3 minutes to meld flavors.
12 -
Garnish with freshly chopped parsley and serve immediately, ensuring even portions of chicken and vegetables on each plate.