BULGUR WITH CHICKEN, ZUCCHINE, PARSLEY AND LEMON

My children

After a weekend with thunder echoing far away or close by more or less all the time, not to forget the sound of rain on leaves which is surprisingly noisy when you start listening to it, I’m happy to change these noises for city noises-I’m off with my offspring to visit Museo Galileo in Florence which re-opened Thursday after a general re-do, they even changed the name! I will enjoy the disturbing noises and smells of a big city with great relish and I also know that I will do the same when I return here. And then I will get a lot of new noises because they are beginning to make the small parking space next to our garden that I really wish wasn’t going to happen. Some people seem to think that concrete is the new black and put it everywhere, and that goes for my comune! Enough of this and on to the recipe, an easy chicken dish that almost every one likes or at least should like because looking at it from the cook’s view-you should really like everything we make, shouldn’t you? Maybe that was going a bit too far but is is a dream and let us dream, at least let us dream!

Bulgur with Chicken, Zucchine, Parsley and Lemon

BULGUR WITH CHICKEN, ZUCCHINE, PARSLEY AND LEMON
4 servings

350 g/12,3 oz bulgur
4 slices of chicken breast
2 zucchine
1 onion
juice of 1 lemon
4 tblsp parsley, finely chopped
salt
extra-virgin olive oil

Cook the bulgur in lightly salted water for 20-25 minutes.

Clean, trim and chop the onion. Cut the slices of chicken into strips, do the same with the zucchini.

Heat up some olive oil in a pan and sweat (thank you Paul!) the onion, add the zucchine and keep on cooking until they are soft and if possible a bit golden.

Increase the heat and add the chicken and the lemon juice and sauté for 4-5 minutes or until the chicken is properly cooked. Add salt.

Mix the bulgur with the chicken, zucchine and the parsley, drizzle olive oil over if needed.

Bulgur with Chicken, Zucchine, Parsley and Lemon

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