Dinner

Sauteed Chicken and Zucchini with Chervil Pan Sauce is for Dinner.

Sauteed Chicken and Zucchini with Chervil Pan Sauce takes 20 minutes to prepare.

Sauteed Chicken and Zucchini with Chervil Pan Sauce takes 20 minutes to cook.

Sauteed Chicken and Zucchini with Chervil Pan Sauce makes 4 servings.

The ingredients for Sauteed Chicken and Zucchini with Chervil Pan Sauce are:

4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
6 1/2 teaspoons of chilled butter, divided
3 cups of zucchini, sliced
1/2 cup fat free, low-sodium chicken broth
1/2 teaspoon dried chervil
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley

Here is how you make Sauteed Chicken and Zucchini with Chervil Pan Sauce:

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. 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 warm3. Melt 1 tablespoon butter in pan, scraping pan to lossen 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 butterlemon juice, and parsley. Serve chicken with sauce and zucchiniNumber of Servings: 4Recipe submitted by SparkPeople user MICAELA2010.

The nutritional information for Sauteed Chicken and Zucchini with Chervil Pan Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 369.2

• Total Fat: 10.5 g
• Cholesterol: 146.7 mg
• Sodium: 654.3 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 2.1 g
• Protein: 59.3 g