Source: Chef Giancarlo Ferrara, Arcodoro
Serves 4
Ingredients:
- 20 oz. chicken tenderloins, cubed
- 1 shallot, chopped
- 1 zucchini, diced
- 3 tsp extra Virgin olive oil
- 1 dozen zucchini blossoms, chopped
- 1 pinch of saffron
- ½ cup vermentino white wine
- ½ cup heavy whipping cream
- ½ cup chicken stock
- 1 sprig of thyme
- 1 zucchini, diced
- salt & pepper for seasoning
Directions:
- Marinate the chicken for 5 minutes in 1 teaspoon olive oil, thyme, salt & pepper.
- Sautee chopped shallot and diced zucchini over medium heat in remaining 2 teaspoons of olive oil.
- Cook for 2 minutes, then add the cubed chicken. Stir, and cook for 4 minutes.
- Continue to stir while adding a pinch of saffron, the chopped zucchini blossoms and the vermentino wine.
- To complete the dish add the chicken stock and heavy cream. Let simmer for 2 minutes or until the sauce becomes creamy.
- Serve with grilled asparagus and roasted fingerling potatoes or your choice of vegetables.