Bone in chicken breasts, braised in a light sauce flavored with lemon and thyme thickened with a touch of cream, then tossed with whole linguine and zucchini.
2 bone in chicken breasts
2 lemons, one zested
3 zucchini, sliced into half moons
3 tbsp unsalted butter
2 tsp olive oil
1 garlic clove, minced
1 celery rib and leaves, from the very center, chopped
4 tbsp fresh thyme, leaves picked
2 tbsp fresh parsley, chopped
1 cup low sodium chicken stock
¼ cup sour cream
salt and freshly ground black pepper
pecorino romano for topping
Melt 2 tablespoons of butter with the olive oil to prevent it burning, season the chicken breasts with salt and pepper then cook until brown, remove from the pan and set aside.
Add the chopped celery with leaves, parsley and garlic, saute until tender, stir in the stock, lemon juice and thyme, bring to a simmer, return the chicken to the pan and cook covered for 15 minutes. At this point, the chicken should almost be cooked through but, still need a little more cooking time. Add the zucchini, parsley and lemon zest then continue to cook until the zucchini are tender and the chicken is cooked through, about 10 to 15 more minutes.
Remove the chicken and let rest 10 minutes before removing the meat from the bone, slicing and returning to the pan. [Note: It is your choice to leave the skin on or remove it based on your own preference. I remove the skin using it only to render flavor for the sauce.] Bring salted water to a boil and cook the linguine to al dente, stir in the sour cream and allow the sauce to lightly simmer until the linguine finishes cooking. Once the pasta is ready drain, and add it directly to the sauce tossing over medium high heat until evenly coated. Serve with a sprinkling of pecorino romano.