Healthier Chicken Scallopini

for Four

This comes from Jacques Pepin, the famous PBS chef. He and Julia used to cook together on shows, and I so loved watching his broadcasts!

• 1 large boneless chicken breast sliced into four thin slices lengthwise
• 1 medium zucchini, julienned
• 1 tbsp EVOO
• 1 tbsp butter
• 1/2 chopped shallot
• salt and pepper
• paprika
• fresh chives to finish

1. Season the breasts on both sides with the salt, pepper, and paprika
2. Melt the butter and EVOO in a large pan, and when it begins to shimmer, add the breasts
3. Cook on medium-high heat on both sides until slightly browned
4. Remove from the heat and saute the shallots, then add the zucchini and saute until slightly browned, and let any water in the pan evaporate.
5. Reduce the heat and add the chicken breasts, and stir around to coat
6. Serve the chicken over the zucchini and top with the sauce and chives.