Sunday, February 13, 2011
Chicken with Summer & Winter Squash
4 Chicken Breasts
2 Onions, sliced thinly
6 Zucchini, but in rounds
1/2 cup olives, sliced in half
Butternut squash, cut up for steaming
-Cut Butternut squash and steam until fork pokes easily through.
-Saute chicken breasts in duck fat. Salt and pepper to taste.
-After you have flipped the chicken, add the onions. Let them get a little translucent.
-Add zucchini and olives until soft. Salt to taste.
-Serve Chicken with both squashes.