Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1/2 cup zucchini)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 12.6g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 35.9g
  • Carbohydrate: 3.8g
  • Fiber: 1.3g
  • Cholesterol: 110mg
  • Iron: 1.7mg
  • Sodium: 479mg
  • Calcium: 39mg

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

Preparation

  1. 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. 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. 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.
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