Sauteed Chicken and Zucchini with Parsley-Chervil Pan Sauce
Excellent summertime dish."SImple but good. The cooking times are a little short, so I extended them - esp. for the chicken." - sbjonas
Yield: 4 Servings Ready in 40 minutes
9 people trying soon
Verified by twojocks
|4 (6 oz)Boneless, skinless chicken breasts|
|1/2 teaspoonsalt; divided|
|1/2 teaspoonfreshly ground black pepper|
|6 1/2 teaspoonbutter; chilled and divided|
|2 teaspoonsolive oil|
|3 cupZucchini; 3/4-inch-thick slices (about 2 medium)|
|1/2 cupfat-free, lower-sodium chicken broth|
|1/2 teaspoondried chervil|
|1 teaspoonfresh lemon juice|
|1 tablespoonfresh parsley; chopped|
Sauteed Chicken and Zucchini with Parsley-Chervil Pan Sauce Preparation
1. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan; keep warm.
2. Add zucchini and remaining 1/4 teaspoon salt to pan; cook 2 minutes on each side or until crisp-tender. Remove from pan; keep warm.
3. Melt 1 teaspoon butter in pan, scraping pan to loosen browned bits. Add broth and chervil; bring to a boil. Cook 3 minutes or until reduced to 1/4 cup. Remove from heat; stir in remaining 1 1/2 tablespoons butter, lemon juice, and parsley. Serve chicken with sauce and zucchini.
(serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1/2 cup zucchini)
Amount per serving
Saturated fat: 5.4g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 1.4g
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Sauteed Chicken and Zucchini with Parsley-Chervil Pan Sauce Reviews
SImple but good. The cooking times are a little short, so I extended them - esp. for the chicken.
9 months, 2 weeks, 2 days, 55 minutes ago