Chicken with Summer Squash and Lemon-Chive Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with quinoa or egg noodles to complete the meal. Ingredients:
2 teaspoons vegetable oil |
4 (4-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 cups 1/2-inch cubed yellow squash |
1 1/2 cups 1/2-inch cubed zucchini |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh chives |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
2 teaspoons cornstarch |
2 teaspoons honey mustard |
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 the chicken to pan.
3. Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add the broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.
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