HERBED CHICKEN

By akselden

Ingredients

• 4 Tbs. (1/2 stick) unsalted butter
• 2 Tbs. extra-virgin olive oil
• 6 boneless, skinless chicken breast halves
• Salt and freshly ground pepper, to taste
• 1/3 cup chopped fresh herbs (flatleaf
• parsley, chervil and chives)
• 3 garlic cloves, minced
• 1 lb. baby zucchini, halved
• 1 lb. baby pattypan or crookneck
• squash, halved
• 2 pints cherry tomatoes, halved
• 1/2 cup water
• 1 Tbs. chicken demi-glace

Preparation

Step 1

In a large saute pan over medium-high heat, melt butter with olive oil. Season chicken on both sides with salt and pepper and sprinkle with half the herb mixture, pressing herbs into meat. Arrange chicken in pan and cook until golden brown underneath, about 5 min. Turn chicken over and cook 2 min. more. Transfer to a platter. Add garlic to pan and cook until golden, about 1 min. Add zucchini, squash, tomatoes, water and demi-glace and bring to a boil. Return chicken to pan and reduce heat to medium-low. Cover and cook until chicken shows no sign of pink when cut into near the center, about 15 min. more. Adjust seasonings with salt and sprinkle with remaining herbs. Serve immediately.