Below serves 2 or 3. From Simple French Cooking 40th Anniversary edition
- 450gms zucchini thinly sliced
- salt, pepper
- 2 tablespoons butter
- 1 teaspoon finely chopped fresh flowers and leaves fresh marjoram or tarragon
- breasts of 1 large chicken, skin bones and fat removed, filets and filets mignons separated and cut into strips 1.2cms thick by 5 cms long
- 125mls heavy cream
Ideally use a heavy copper sautoir or plat a sauter (i.e. a relatively wide flat heavy pan). Toss the zucchini in 1 tablespoon butter over a high flame for about six minutes until barely tender and hardly colored (wonder what this means? Colored brown I guess?). Toss in the marjoram or tarragon and put aside.
In the same pan, with the other tablespoon of butter, over a high flame, toss the seasoned breast strips for no more than three minutes. They may stick at first, so gently displace with a wooden spoon. As soon as they become firm and rubbery, return the zucchini to the pan, toss the two well together, add the cream and toss again. It is ready when the cream reaches a boil.