Sauteed Chicken and Zucchini with Parsley-Chervil Pan Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper

6 1/2 teaspoons chilled butter, divided

2 teaspoons olive oil

3 cups (3/4-inch-thick) slices zucchini (about 2 medium)

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon dried chervil

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley

Directions:

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.

By RecipeOfHealth.com