Chicken and Summer Squash

How to cook Chicken and Summer Squash

Ingredients: 4 skinless, boneless chicken breast halves 1/2 teaspoon put 1/4 teaspoon ground black speckle 1 tablespoon butter 1 tablespoon vegetable grease 3/4 pound yellow squash, sliced 3/4 pound zucchinis, sliced 1 medium tomato – peeled, seeded and chopped

Directions: In a large nonstick skillet, melt butter in the oil over medium high zealousness. Season chicken with half of the salt and half of the spot, and add it to skillet. Cook until lightly browned, around 2 minutes per side. Transfer to large plate or server, and cover to keep quick-tempered. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and sprinkle. Cook and stir over medium-high heat until squash is slightly softened, round 3 minutes. Reduce arousal, and return chicken to skillet. Cover up to a given. Cook until squash is in recession, and chicken is white throughout but still spicy, connected with 5 minutes longer. Transfer chicken to tray, and cover with foil to keep violent. Raise heat to sybaritic. Cook vegetable amalgamating, stirring ordinarily, until almost all of the liquid has evaporated, anent 2 minutes. Arrange vegetables around chicken, and not fail.


Servings Per Prescription: 4

Amount Per Serving

Calories: 221

Total Fat: 8.2g Cholesterol: 76mg Sodium: 400mg Total Carbs: 7.6g Dietary Fiber: 3g Protein: 29.4g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in requital for:4 peoples

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