Chicken with Zucchini and Garlic Sauce

This is a recipe from my friend Megan (with whom I run LiterariTea--a blog that discusses books and tea). I haven't tried it yet, but I sent out a plea for zucchini recipes to veggie-friendly friends like her. It looks yummy!

Chicken with Zucchini and Garlic Sauce

 ~from Megan

• 1/4 c. butter
• 6 boneless chicken breast halves, cut in half
• Salt and pepper to taste
• 1/4 Mrs. Dash, optional
• 3 c. sliced zucchini
• 1/3 c. chopped onions or sliced green onions

 

Garlic cream:

• 2 T. butter
• 1 clove garlic, minced or pressed
• 3 T. flour
• 3 oz. cream cheese
• 1 10 3/4 oz. can chicken broth
• 1/2 tsp. Pepper

Cooked rice, for serving

Melt butter in large skillet. Add chicken and seasonings; cook over medium heat, until chicken is browned and fork tender. Add zucchini and onions; continue cooking, stirring gently until zucchini is crisp-tender.

Meanwhile, melt butter in 2 qt. saucepan; add garlic and cook for 1 minute. Add flour, cooking and stirring until smooth and bubbly. Add cream cheese and broth, stirring until sauce is thickened. Add pepper.

Place rice on a platter; arrange chicken and zucchini pieces on top of rice, top with garlic cream sauce. 

~Serves 6