Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce

This will definitely be a repeat dinner. I could not find chervil, so I used Fines Herbs. I also pounded the chicken a bit, so it would cook evenly. I also made the Golden Mashed Potatoes, which I felt were a bit dry (even with a little extra butter), but I guess they are healthier that way! I would serve this for a family dinner or a casual dinner with guests.

Really good, easy, and fast. I also could not find chevril, so used tarragon (as the previous reviewer did). Used both zucchini and yellow squash. Served w/the suggested mashed potatoes. Will definately make again.

Awesome recipe and really easy to make. The chicken was so flavorful and moist! We don't have chervil easily available, so I substituted tarragon. I changed a couple of things - I chopped the zucchini instead of leaving it in slices, which made it easier to cook, and I pounded the chicken breasts to a half inch thick to allow it to cook more thoroughly without taking too much time.

The recipe was good but there wasn't mush to it. It's a delicious light meal. I used tarragon like others suggested as well.

GREAT recipe. The chicken itself is fairly unremarkable, but it comes together with the pan sauce to make something absolutely delicious. The zucchini complimented everything quite well, and I served this along side some rice. (It was the starch I already had in my cabinet.)