Directions

1. 1

   Using an adjustable-blade slicer or mandoline, carefully shave the zucchini lengthwise into thin ribbons approximately 1/8 inch thick, discarding the seedy center core if needed. Transfer the zucchini ribbons to a large bowl and set aside. Keep the sliced garlic in a small bowl ready to use.

2. 2

   Pat the chicken breasts dry with paper towels to remove any surface moisture. Cut each breast crosswise into thirds to create smaller, more manageable pieces. Season all the chicken pieces generously on all sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper.

3. 3

   Heat the olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers and is very hot. Working in batches to avoid crowding the pan, place the chicken pieces skin-side down and sauté until the skin is golden brown and crispy, about 4 to 7 minutes. Flip the pieces and continue cooking until the chicken reaches an internal temperature of 165°F, about another 4 to 7 minutes depending on thickness. Transfer the cooked chicken to the bowl with the zucchini.

4. 4

   Add the sliced garlic to the same skillet and cook over medium heat, stirring frequently, until it becomes fragrant and pale golden in color, approximately 1 minute. Be careful not to let it brown. Pour in the 2 tablespoons of water and use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pan. Pour this garlic mixture and all its pan juices over the chicken and zucchini in the bowl.

5. 5

   Add the torn fresh basil leaves and an additional 1/4 teaspoon of salt to the bowl. Toss everything gently but thoroughly until the zucchini softens slightly from the residual heat and the basil is evenly distributed. Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately with lemon wedges on the side.