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Sauteed chicken and zucchini with parsley- Chervil pan sauce
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| 4 (6 ounce) | skinless, boneless chicken breast halves |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 6 1/2 tsp | chilled butter, divided |
| 2 tsp | olive oil |
| 3 C | zucchini 3, 4" sliced (2 med) |
| 1/2 C | chicken broth |
| 1/2 tsp | dried chervil |
| 1 tsp | fresh lemon juice |
| 1 T | chopped fresh parsley |
| 1. Sprinkle chicken with 1/4 tsp salt and pepper. Heat 1 tsp butter and oil in a large skillet over med-high heat. Add chicken; cook 4 min on each side or until done. Remove from pan; keep warm. 2. Add zucchini and remaining 1/4 tsp salt to pan; cook 2 min on each side or until crisp-tender. Remove from pan; keep warm. 3. Melt 1 tsp butter in pan, scraping pan to loosen browned bits. Add broth and chervil; bring to a boil. Cook 3 min or until reduced to 1/4 C. Remove from heat and stir in remaining 1 1/2 T butter, lemon juice, and parsley. Serve chicken with sauce and zucchini. For mashed potatoes: | |
| 3 C | Yukon gold potatoes, cubed |
| 1/3 C 2% | milk |
| 1 tsp | butter |
| Salt | |
| pepper to taste | |
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Cover and reduce heat and simmer for 10 min or until tender, drain.
2. Place potatoes back into saucepan. Add milk, butter, salt and pepper and mash.
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