Sautéed Chicken and Zucchini with Parsley-Chervil Pan Sauce

6 points
Yield: 4 servings (serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1/2 cup zucchini)

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

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 warm.

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.

CALORIES 276 ; FAT 12.6g (sat 5.4g,mono 4.6g,poly 1.4g); CHOLESTEROL 110mg; CALCIUM 39mg; CARBOHYDRATE 3.8g; SODIUM 479mg; PROTEIN 35.9g; FIBER 1.3g; IRON 1.7mg

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