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Chicken with Summer Vegetables

Photo: Kate Sears; Styling: Gerri Williams for James Reps

 

Prep time 12 mins
Cook time 15 mins
Yield Serves: 4

Ingredients

  • 4 boneless, skinless chicken breast halves, 6 to 8 oz. each
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/2 cup low-sodium chicken broth
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 yellow squash, cut into 1/2-inch pieces
  • 16 cherry tomatoes, halved
  • 1 teaspoon chopped fresh thyme

Nutrition Information

  • calories 358
  • fat 16 g
  • satfat 5 g
  • protein 48 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 130 mg
  • sodium 437 mg

How to Make It

  1. Place chicken breasts between 2 pieces of waxed paper and pound to an even 1/2-inch thickness with a meat mallet (or use a rolling pin). Trim any excess fat or ragged edges. Season both sides with salt and pepper.

  2. Melt butter with oil in a large skillet over medium-high heat. When foam subsides, cook chicken until browned and cooked through but still slightly springy to the touch, 3 to 4 minutes on each side. Transfer to a plate and cover loosely with foil.

  3. Pour off all but 1 Tbsp. fat from skillet. Add broth, increase heat to high and boil, stirring to pick up any browned bits on bottom of skillet, until slightly reduced, about 2 minutes. Add zucchini and squash; sprinkle with salt and pepper. Cook, stirring often, until softened, about 3 minutes. Stir in tomatoes and thyme. Cook just until tomatoes are warmed through, about 2 minutes. Season with additional salt and pepper, if desired.

  4. Using a sharp knife, cut chicken into thick slices on a diagonal. Serve warm with a spoonful of vegetables on the side.