Pan-Seared Chicken Breast with Sautéed Seasonal Vegetables and Creamy Polenta
Tender pan-seared chicken breast served alongside vibrant sautéed summer vegetables like zucchini, peppers, and fresh corn, accompanied by a simple, creamy local polenta (žganci).
Ingredients
- Chicken Breast, Raw200 g
- Bell Pepper (any color)100 g
- Onion30 g
- Garlic5 g
- Water or Milk200 ml
- Butter5 g
- Bell Pepper (any color)100 g
- Olive Oil15 ml
- Salt3 g
- Black Pepper1 g
- Zucchini100 g
- Fresh Corn Kernels (from cob)100 g
- Fresh Thyme5 g
- Fine Cornmeal (Polenta)40 g
Instructions
- 1Step 1
Pat the chicken breast dry and season generously with salt and pepper.
- 2Step 2
Heat 5ml of olive oil in a pan over medium-high heat. Sear the chicken breast for 4-5 minutes per side until golden brown and cooked through. Set aside to rest for a few minutes, then slice.
- 3Step 3
While the chicken rests, dice the zucchini, bell pepper, and onion. Mince the garlic.
- 4Step 4
Add the remaining 10ml of olive oil to the same pan (or a separate pan) over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- 5Step 5
Add the diced zucchini, bell pepper, fresh corn kernels, minced garlic, and fresh thyme. Sauté for 7-10 minutes, until vegetables are tender-crisp. Season with salt and pepper.
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