Friday, April 27, 2007

Simple Crispy Chicken (with Zucchini)

When I envisioned this recipe, I thought it would make a nice addition to my 'traveling one-person meal' series. However, I then realized most traveling Celiacs won't have GF flour or olive oil on them, even if the chicken and zucchini are easy to get**. However, this is a super super easy version of 'fried' chicken, with the crunch and tenderness, but without all the grease. Tripled, it would make a quick family dinner (smothered w/rice and sauce) or several chicken patty sandwiches.

Serves 1
20 minutes
-small saucepan
Quick and simple

1 large chicken breast, cut into medium strips -or- 2-3 chicken tenderloins
2-3 tbsp. GF flour (I used sorghum, but rice flour would work)
2-3 tbsp. olive oil
1 tsp. garlic powder*
1 tsp. parsley flakes*
Shake of: paprika, salt and pepper*
1 medium zucchini squash, halved then sliced
*McCormick spices are GF

1. Rinse off chicken and cut into medium strips, about 2-3 or them. Place chicken in small saucepan, placing them right close to each other. Pour 2 tbsp. flour over chicken, distributing equally, then flip pieces over and make sure each side is fully coated. If not coated enough, sprinkle another tbsp of flour on chicken. Be careful not to leave too much 'loose' flour sitting in the bottom of the saucepan.

2. Pour the olive oil over the 'battered' chicken. Again, be sure to distribute the oil equally over the pieces. There should be enough olive oil added to form a slight puddle around the chicken, even after you turn each piece over to 'coat' the bottom with oil.
3. Sprinkle the chicken with your desired spices. I used plenty of garlic powder and parsley flakes plus a shake of paprika, salt and pepper. Use some cayenne pepper to spice it up a bit, if desired; or add chili powder or cumin if you want a southern flare.
4. Begin cooking chicken over medium heat, turning chicken once or twice. Once the chicken has been cooking for 5 minutes, push them to one side of the pan and add in the sliced zucchini.
5. Wash off your medium zucchini, remove one end, and cut lengthwise down the zucchini to 'half' the veggie (but not all the way). Then cut into slices, letting them drop right into the saucepan (with the chicken) at the chicken's 5 minute mark.
6. Continue cooking, stirring the zucchini and flipping the chicken pieces, for an additional 10-15 minutes (15 to 20 mins, total, for the chicken). The zucchini will become coated with the excess flour/oil/spices. Dinner is complete when chicken is crispy and no longer pink in the middle and zucchini are just crisp-tender.
**I'll still tag this as travel-friendly.. if you remember to pack a small sandwich baggie of spiced flour and a little bottle of oil!

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