Ingredients

• 1 pound zucchini, trimmed
• 2 garlic cloves
• 4 boneless chicken breast halves with skin (1 1/2 pounds)
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 cup torn basil leaves
• Equipment: an adjustable-blade slicer
• Accompaniment: lemon wedges

Browse by ingredient

Instructions

1. Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
2. Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
3. Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.