Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 1
Deb Wise
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1/2 cup zucchini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

276 calories; fat 12.6g; saturated fat 5.4g; mono fat 4.6g; poly fat 1.4g; protein 35.9g; carbohydrates 3.8g; fiber 1.3g; cholesterol 110mg; iron 1.7mg; sodium 479mg; calcium 39mg.
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