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.
Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce
Comments and Reviews 1-5 of 5
valthepal6 Posted: 11/07/10
kikikm Posted: 11/10/10
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.
SharonBond Posted: 11/04/10
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.
Bfryman Posted: 08/05/11
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.
ubernerd83 Posted: 01/11/12
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.)