2 split chicken breasts, cut into bite sized pieces
2 celery sticks, chopped
1 yellow onion, medium, chopped
1 zucchini squash, halved lengthwise then sliced thin
sage
2 Tbsp butter
5 cloves garlic
3/4 cup cream
Sauce
Melt butter
Saute smashed garlic
Add cream
Bring to a boil and then immediately reduce heat to low to keep it warm.
Chicken
Saute chicken pieces in 2 tablespoons olive oil until lightly browned.
Remove chicken from pan.
Add onion and celeray and cook over medium heat about five minutes until they start to look translucent. Add chicken, zucchini, and sage. Stir.
Cook covered about ten minutes or until zucchini has just a slight crunch. (I don't like the squash to get soggy so this is my measure for this dish.)
Serve in bowls and top with cream sauce. This would go nice over rice.
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