Ingredients

• 4 pcs suprême of chicken (unpeeled chest joined to the first part of the wing)
• 100 g almond milk
• 50 g dry white wine
• 30 g almonds with the skin
• 2 pcs zucchini
• cornstarch
• mint
• extra virgin olive oil
• salt

For the recipe of chicken with almonds and zucchini with mint, heat a drizzle of oil in a large pan and brown the chicken breasts for 5-6 minutes on the side of the skin and for another 3-4 minutes on the opposite side. Cut the courgettes into slices and brown them in another pan, with a drizzle of oil, 2-3 chopped mint leaves and a pinch of salt for about 5 minutes. Coarsely chop the almonds. Dissolve 1 generous spoonful of corn starch in the white wine, pour it over the chicken and, as soon as it has evaporated almost completely, add the almond milk and continue cooking for another 2 minutes. Remove the chicken from the pan, draining it from the cooking sauce, and pass it in the almonds, on the side of the pulp, to bread it. Serve with the zucchini, drops of sauce and other mint leaves.

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