Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce Menu

Serves 4

Sautéed Chicken and Zucchini with Parsley Chervil Pan Sauce
Servings

* Place 3 cups cubed Yukon gold potatoes (about 1 pound) in a large saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender; drain. Place potatoes in a large bowl. Add 1/3 cup 2%-reduced fat milk, 1 teaspoon butter, 3/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; mash to desired consistency

 

Cooking Light, November 2010