Chicken With Summer Squash And Lemon Chive Sauce Recipe
Ingredients
| Canola oil | 2 Teaspoon | |
| Boneless chicken breast | 4 | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Yellow squash | 2 Cup (16 tbs), cubed | |
| Zucchini | 11/2 Cup (16 tbs), cubed | |
| 1 cup fat-free, less-sodium chicken broth | ||
| Chives | 1 Tablespoon, chopped | |
| 1/2 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Honey mustard | 2 Teaspoon | |
Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper,-add chicken to pan. Cook 4 minutes on each side,-remove from pan. Keep warm.
2. Reduce heat to medium. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return chicken to pan.
3. Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.
2. Reduce heat to medium. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return chicken to pan.
3. Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.
Chef
