Chicken and Vegetables with Zesty Tomato Sauce
- 1 yellow zucchini
- 1 green zucchini
- 15 cremini mushrooms
- Plain cous cous
- ¼ cup pine nuts
- ¼ cup feta cheese
- ½ cup chopped fresh parsley leaves
- 4 boneless, skinless chicken breasts (about 2 1/4 pounds)
- Salt and freshly ground white pepper to taste
- 4 tablespoons olive oil
- 2 tablespoons butter
- 6 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 1 28-ounce can of crushed San Marzano tomatoes, drained and chopped
- ¼ cup red wine vinegar
- ¼ cup drained capers
- 1 cup dry white wine
- 2 tablespoons tomato paste
Cook cous cous according to box. While cooking, toast pine nuts in a pan over medium heat until lightly browned. When cous cous is done, fluff with a fork then add pine nuts, feta and ¼ cup of parsley. Mix to incorporate then set aside. x
Slice zucchini in half lengthwise. Use a small spoon to scrape out the seeds and soft insides until the shape is a half-tube. Repeat with remaining zucchini halves. Slice into ¼” thick pieces and set aside.
Clean mushrooms and remove stems, then slice into thirds.
Sprinkle the chicken with salt and pepper. Heat half the oil and all the butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes.
Meanwhile, heat mushrooms in a large pan over medium-high heat until they begin to perspire and shrink. Add remaining oil, zucchini and salt and pepper to taste. Cook for 2-3 minutes until Zucchini just begins to soften. Remove from heat then add to Chicken and tomato mixture. Stir to combine.
Sprinkle with parsley and serve over cous cous mixture.
