Ready in 40 minutes
Excellent summertime dish.
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