Chicken and Summer Squash

Straight from the garden and into the fry pan, this medley of summer squash and fresh tomato makes a vibrant accompaniment to sautéed chicken.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 221 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 medium tomato - peeled, seeded and chopped
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.75 pound yellow squash, sliced
• 0.75 pound zucchinis, sliced

Recipe Instructions

Step 1

Melt butter in oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook chicken in hot butter-oil until lightly browned, about 2 minutes per side. Transfer to a large plate; cover with aluminum foil to keep warm.

Step 2

Pour off fat from the skillet. Add squash, zucchini, and tomato to the skillet. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat and return chicken to the skillet; cover partially. Cook until squash is soft and chicken is white throughout but still juicy, about 5 minutes more. Transfer chicken to a serving platter and cover with aluminum foil to keep warm.

Step 3

Increase heat to high and continue cooking vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes.

Step 4

Arrange vegetables around chicken to serve.