Herbed Chicken with Summer Vegetables

Herbed Chicken with Summer Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 4

    Tbs. unsalted butter

  • 2

    Tbs. olive oil

  • 6

    boneless skinless chicken breast halves

  • Salt and pepper to taste

  • cup chopped fresh herbs (flat leaved 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

  • ½

    cup water

  • 1

    Tbs. chicken demi-glaze


In a large saute pan, over medium high heat, melt butter with olive oil. Season chicken 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 minutes, turn and cook 2 minutes more. Transfer to a platter. Add garlic to pan and cook until golden, about 1 minute. Add zycchini, 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 minutes. Adjust seasonings with salt and pepper and sprinkle with remaining herbs.


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