Chicken Breasts with Zucchini Pappardelle
['1 pound zucchini, trimmed', '2 garlic cloves', '4 boneless chicken breast halves with skin (1 1/2 pounds)', '1 tablespoon olive oil', '2 tablespoons water', '1 cup torn basil leaves', 'Equipment: an adjustable-blade slicer', 'Accompaniment: lemon wedges']
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.
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