Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce

9 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Cindy Barr
Total Time
40 Mins
Yield
4 servings (serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1/2 cup zucchini)
By Deb Wise
November 2010
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 276
  • Fat 12.6g
  • Satfat 5.4g
  • Monofat 4.6g
  • Polyfat 1.4g
  • Protein 35.9g
  • Carbohydrate 3.8g
  • Fiber 1.3g
  • Cholesterol 110mg
  • Iron 1.7mg
  • Sodium 479mg
  • Calcium 39mg

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

jamohoney's Review

jamohoney
October 11, 2013
Delicious! I will definitely be making this again. I added some cayenne pepper to give it some kick, it worked great.

erinslac's Review

kikikm
July 11, 2013
N/A

CCrayne's Review

valthepal6
January 04, 2013
N/A

ubernerd83's Review

erinslac
January 11, 2012
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.)

Bfryman's Review

SharonBond
August 05, 2011
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.

kikikm's Review

CCrayne
November 10, 2010
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.

valthepal6's Review

Bfryman
November 07, 2010
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.

SharonBond's Review

ubernerd83
November 04, 2010
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.
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