Pan Roasted Chicken

  1. Wash chicken well and pat dry.
  2. Sprinkle both sides of the chicken breasts with the peppercorn garlic herb seasoning, put into plastic bag and put into refrigerator for 4 to 8 hours (or get chicken breasts that have already been seasoned from marke).
  3. Slice the onions into strips about ¼″ inch wide
  4. Remove the stem and blossom ends of the zucchini and cut into ¾″ pieces. Sprinkle with tarragon and greek seasoning.
  5. Put a large deep fry pan on stove and heat over a high flame (or high setting on electric stove).
  6. Add oil to fry pan and heat until very hot.
  7. Put the chicken skin side up into the fry pan and sprinkle with salt. Flip the chicken over and salt the other side.
  8. Cook the chicken over high heat until the skin is brown (just a couple of minutes).
  9. Flip the chicken over and turn the heat down to low.
  10. Add the onion and zucchini.
  11. Put oil into a 2-quart saucepan and heat over medium heat.
  12. Cover and ignore for 20 minutes.
  13. Remove cover, turn heat up to high and cook for an additional 2 minutes
  14. Transfer to a serving bowl (not a platter, the liguid left at the bottom of the pan is too good to lose).
  15. Serve hot.

Serve with dirty pan toast and rice.