2 boneless skinless chicken breasts , halved (about 1 lb)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp butter
1 tbsp vegetable oil
3/4 lb sliced summer squash (yellow squash)
3/4 lb medium zucchini , sliced
1 medium tomatoes , peeled, seeded, and chopped
In large nonstick skillet, combine butter and oil, heat over medium-high until butter melts.
Season chicken with half of salt and pepper. Add to skillet.
Cook over medium-high until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
Pour off fat from skillet, add squash, zucchini, and tomato. Season with remaining salt and pepper.
Cook and stir over medium-high until squash is slightly softened, about 3 minutes.
Reduce heat to low, and return chicken to skillet. Cover partially.
Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes.
Transfer chicken to platter, and cover with foil to keep warm.
Increase heat to high. Cook vegetable mixture, stirring often, until almost all liquid has evaporated, about 2 minutes.
Arrange vegetables around chicken, and serve.
- Serving Size 6 oz
- Amount Per Serving
- Total Carbohydrate
- 7.2 g
- Dietary Fiber
- 2.3 g
- 3.9 g
- Total Fat
- 7.3 g
- Saturated Fat
- 2.5 g
- Unsaturated Fat
- 4.8 g
- 757.3 mg
- 15.5 g
- 369.7 mg