Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 600 grams of chicken breast cut into 1-inch pieces, season lightly with salt and black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat, then stir-fry the chicken for 5-7 minutes until browned and cooked through, removing it from the skillet and setting aside.

3. 3

   Add 2 thinly sliced shallots and 3 minced cloves of garlic to the same skillet, cooking for 2 minutes until fragrant, then add 1 thinly sliced red bell pepper and 1 half-moon sliced green zucchini, stir-frying for 4-5 minutes until tender-crisp.

4. 4

   Stir in 100 grams of halved cherry tomatoes and 1 teaspoon of dried Herbs de Provence, cooking for 2 more minutes.

5. 5

   Deglaze the skillet with 120 milliliters of dry white wine, scraping up any browned bits from the bottom, then stir in 120 milliliters of chicken broth and 1/2 teaspoon of minced chipotle in adobo sauce.

6. 6

   Bring the sauce to a gentle simmer for 3 minutes, then return the cooked chicken to the skillet, stirring to coat and simmering for an additional 2 minutes.

7. 7

   Stir in 1 tablespoon of unsalted butter until melted and emulsified into the sauce, then taste and adjust seasoning with additional salt and black pepper as needed before serving.