In a large saute pan over medium-high heat, melt butter with olive oil. Season chicken on both sides withsalt and pepper and sprinkle with half the herb mixture, pressing herbs into meat. Arrange chicken in pan and cook until golden brown underneath, about 5 minutes. Turn chicken over and cook 2 minutes more. Transfer to a platter. Add garlic to pan and cool until golden, about 1 minute. Add zucchini, squash, tomatoes, water and demi-glace and bring to a boil. Return chicken to pan and reduce heat to medium-low. Cover and cook until chicken shows no sign of pink when cut into near the center, about 15 minutes more. Adjust seasonings with salt and sprinkle with remaining herbs. Serve immediately.
Herbs: flat-leaf parsley, chervil, chives
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 97 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 88.8mg||27 %|
|Sodium 98.4mg||3 %|
|Potassium 905.3mg||24 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 5g|
|Protein 30.5g||44 %|
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Calories per serving: 246
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