Preparation

• To prepare the salad, first cook the potatoes in plenty of unsalted water with the skin on, it will take about 20 minutes, check by piercing the potatoes with a skewer, if it penetrates easily the potatoes are cooked.

  
  Drain them and let them cool slightly before peeling.

• Cut the chicken breast into slices not too thin, then quickly pass it in the flour and shake off the excess.

  
  In a large high-sided pan, sauté the crushed garlic clove in the olive oil, when it starts to brown remove the garlic and add the chicken slices.

• Let them brown for a few minutes on one side, then using kitchen tongs, turn them to brown the other side as well, then deglaze with white wine and let it evaporate.

• In the meantime, you will have trimmed and sliced the zucchini not too thin, and once the chicken is well browned, add them to the pan.

  
  Now mix with a wooden spoon, salt, and cook everything by lowering the flame.

• Cook everything for at least 15 minutes and in the meantime, peel the potatoes and cut them into chunks not too small, add them to the pan and mix.

• Adjust the salt and pepper well, if the cooking base is too dry add a few tablespoons of hot water and continue cooking, stirring for another 5 minutes.

• Once cooking is finished, sprinkle with fresh chopped parsley and serve the chicken and potato salad hot after letting it rest for 5 minutes to settle the flavors.

  
  Or if you prefer it at room temperature, leave it covered in the pan for a few hours before eating it.