Fried Zucchini with chicken and avocado in butter lemon sauce

Yield: 2 servings

Ingredients

• 8-10 oz chopped rotisserie chicken
• 1-2 avocados
• 1 small to medium sized zucchini, cut into 1/2 in.-round / half-round slices
• 1 tbsp olive oil
• 1 tbsp sake
• 1 tbsp mirin
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp black pepper
• 1 tsp butter

Directions

1. In a small bowl, mix sake, mirin, lemon juice and salt.
2. Chop avocado(s) into 1/2 in.-quarter round slices and toss with the mixture.
3. Heat the skillet over medium high and swirl the olive oil to coat the surface. Fry both sides of zucchini slices until somewhat brown.
4. Reduce the heat to low. Add avocado with the mixture and chicken.
5. Sprinkle basil, oregano, parsley, black pepper and butter, and toss gently not to mush avocado. Turn off the heat rather quickly. 

Note

If using raw chicken instead of cocked chicken, fly chopped chicken before zucchini and set aside.