Sauteed Chicken and Zucchini with Parsley-Chervil Pan Sauce

1 review, 4 star(s). 100% would make again

Ready in 40 minutes

Excellent summertime dish.


4 (6 oz) Boneless, skinless chicken breasts
1/2 teaspoon salt; divided
1/2 teaspoon freshly ground black pepper
6 1/2 teaspoon butter; chilled and divided
2 teaspoons olive oil
3 cup Zucchini; 3/4-inch-thick slices (about 2 medium)
1/2 cup fat-free, lower-sodium chicken broth
1/2 teaspoon dried chervil
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley; chopped

Original recipe makes 4 Servings



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)

Nutritional Information

Amount per serving

Calories: 276

Fat: 12.6g

Saturated fat: 5.4g

Monounsaturated fat: 4.6g

Polyunsaturated fat: 1.4g

Protein: 35.9g

Carbohydrate: 3.8g

Fiber: 1.3g

Cholesterol: 110mg

Iron: 1.7mg

Sodium: 479mg

Calcium: 39mg

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sbjonas sbjonas

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Comment or review

SImple but good. The cooking times are a little short, so I extended them - esp. for the chicken.
sbjonas 3y ago

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