Oyster Mushrooms with Zucchini and Chicken
From high levels of heat to cooler temperatures; from drought to drenching rain, it feels like everything has been going back and forth this week. I wanted something healthy in the midst of a bit of a snack binge. Okay I admit it, I bought some cheese crackers and ate way too many. They did leave me feeling a bit icky so I decided on a healthy meal with protein, veggies and carbs.
Most gardens and farmers markets are overflowing with zucchini. Don’t let this bounty go to waste. Act now and enjoy all the fresh deliciousness that mother nature has to offer. If you also have tomatoes, and who doesn’t have tomatoes? You can make a quick tomato salad with onions and a little feta cheese. After a meal that is full of the fresh fruits of summer you will feel wonderful.
As this recipe doesn’t have a ton of ingredients it will taste better with fresh and quality ingredients. I make my own chicken broth so it was easy to grab some. You can use your favorite brand as well. My daughter was asked to go get the broth and brought me turkey broth, but either works fine. Being adaptable is just part of cooking in my house. Cooking is a science and an art, but it should also be fun.
I will admit to loving my pressure cooker. I made three dishes with it in 2 hours last Sunday. I love how easy it is to use and how quick the cleanup. With the high temperatures scorching the outside, I also appreciate that it doesn’t heat up the inside of the house. I just used it to make the rice for this particular dish, but I plan on trying to work with this recipe to make it work in the pressure cooker. Check back later to see how that goes.
This dish came together very quickly and it tasted yummy. The kids even ate the zucchini without the complaints that often accompany vegetables.
Chicken with Oyster Mushrooms and Zucchini
Fresh zucchini, delicious oyster mushrooms and chicken. This easy recipe highlights some of the best ingredients of summer.
- 2 Chicken Breasts
½ lb. of oyster or exotic mushrooms.
- 1 large or 2 small zucchinis
- 2 cloves garlic
- 2 cups chicken broth
- 1 T cornstarch/ or other thickener
- ¼ c. water
- Salt and pepper
Cut mushrooms and zucchini into bite size pieces and mince the garlic.
Cook mushrooms in a dry pan with no oil until browned then add in zucchini and garlic and cook until zucchini is soft. Remove from the pan and set aside.
While mushrooms are cooking, cut chicken into strips and season with salt and pepper. Add some oil to the pan and cook at medium heat until browned and juices run clear. Remove from the pan and set aside.
Mix thickener in water. Deglaze pan with chicken broth and add thickener. Whisk together until thickened.
Add the rest of the ingredients and stir to coat them in the sauce. Add salt and pepper to taste.
Serve over noodles, rice or with bread.
- per serving
- 27 grams
- 14 grams
- 7 grams
- 3 grams