How to cook
Wash the meat, if you are using chicken breasts, cut them in half, I used drumsticks and halved them. Place the meat in a bowl and sprinkle it with black pepper, cayenne and smoked paprika, salt and put a little garlic powder to taste. Season the meat - use your hands to rub the spices into the meat.
Put half the butter in a pan and add one tablespoon of oil. Heat it on the stove and put the meat to fry until golden. When ready, remove it from the pan and add the remaining butter and a spoon of oil. Cut the onion finely and fry it.
Wash and dry the zucchini. Halve and cut them into uniform thin pieces. Put them in with the onions and fry them too. Fry the zucchini briefly to get them slightly crunchy, but I prefer them golden, so I fried them until they were golden. Add the meat and put the flour in. Stir and carefully add the warm milk, stirring constantly until you get a thick sauce.
Use enough milk to get the desired consistency. The flour will make the milk thicken, so the amount of milk listed is just an example. Finely chop a clove of garlic and add it.
Leave it for a few minutes, sprinkle it with a little black pepper and cayenne pepper flakes if desired. Remove from the heat and sprinkle it with dill if desired. The chicken is suitable for serving with a side of potatoes or rice.
Notes: the recipe is adapted from the blog of Lucy Evtimova. The chicken is delicious, I strongly recommend it. Depending on the meat you're going to use, the time for frying may be more or less.
Fillets cook faster and drumsticks take longer.