In the last couple of weeks I’ve made several of these one skillet gratinate dishes from Lidia Bastianich, delicious and so easy to make.
2 pounds of chicken breasts or chicken tenders ( I buy the thin chicken breasts)
3 small or 2 medium zucchini
3 tablespoon of extra virgin olive oil
1 cup or more of flour for dredging
1/2 teaspoon salt or more to taste
For the sauce:
3 tablespoons of soft butter
1 cup of Summer Tomato Sauce (she has given a recipe in her book, but I make my own or used can tomato sauce)
1/4 teaspoon hot pepper flakes
1 cup white wine
12 small fresh mint leaves or large shredded
3/4 cup grated Grana Padana or Parmigiano Reggiano
1 cup of hot simple vegetable broth, if needed (I never had to to use it)
Preheat oven 425F.
Flatten the chicken breasts to an even thickness, about 1/4 inch. ( I like to buy them already thin cutlets)
Slice the zucchini into ovals, about 1/4 inch thick. Place 3 tablespoons in skillet and heat over medium. Toss the zucchini pieces in flour and lay them in the pan. Keep the heat moderate and let them caramelize slowly for about 2 minutes per side.
With a slotted spoon place the zucchini on a dish without using paper towels salt and place aside. Using the same pan you should have at least 2 tablespoons of oil and place 1 tablespoons of butter. Salt and dredge the chicken in flour. When the butter is sizzling place the chicken in pan.
Cook them gently for about 1 1/2 minutes with no browning. Sprinkle again with salt. Spread a heaping tablespoon of tomato sauce over each cutlet. Arrange the zucchini pieces on top, overlapping.
Now raise the heat a bit to develop a sauce. Add the hot pepper flakes, drop the remaining butter in small pieces all aroung the pan. Pour in the wine, spoon in the rest of the tomato sauce. Bring to a simmer add the mint, shaking the pan a bit and then add the cheese.
Place the skillet in the oven, bake for 10 minutes. Then give the skillet a gentle shake then bake for another 8 to 10 minutes.