Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce

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.