Preparation / Directions:
Rub chicken breasts with piece of crushed garlic and sprinkle with
thyme. Heat small amount of oil in large skillet. On high
heat quickly sear both sides chicken breast. Transfer to plate and
season with salt and pepper. Add consomme and scrape
bits off bottom of skillet. Add chicken stock and water.
Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth.
to stock. Add onions, leeks, carrots, tomatoes and
potatoes to skillet and bring to boil. Reduce heat and simmer for 6
minutes. Add chicken and simmer for a further 1O
minutes. Add green and yellow zucchini, simmer 2 minutes. Remove
cloth bag and discard. Remove chicken pieces,
julienne and return to skillet. Add chopped parsley. Serve with
grated pannesan and crusty bread.
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