Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce

  • valthepal6 Posted: 11/07/10
    Worthy of a Special Occasion

    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.

  • kikikm Posted: 11/10/10
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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.)

  • jamohoney Posted: 10/11/13
    Worthy of a Special Occasion

    Delicious! I will definitely be making this again. I added some cayenne pepper to give it some kick, it worked great.


More From Cooking Light