Flour the chicken on both sides and remove the excess flour.
In a pan with a generous drizzle of oil, add the zucchinis cut into chunks, season with salt, and cook. Then remove half and blend them into a cream, adjusting salt if necessary.
Add the chicken slices to the pan and brown them on both sides until golden. Add a ladle of hot water, the zucchini cream prepared earlier, a drizzle of oil, and mix all the ingredients.
Adjust salt if necessary.
Plate by adding basil leaves, a drizzle of extra virgin olive oil, and plenty of lemon zest.
Fridge
Serve with a nice slice of warm bread for dipping.
Italy, Lombardia
| Energy (kcal) | 66.17 |
| Carbohydrates (g) | 0.85 |
| of which Sugars (g) | 0.81 |
| Fat (g) | 1.43 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 11.89 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.03 |
