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id 499
Name Chicken and Summer Squash
Main Dish Category Poultry
Secondary Dish Category Vegetables,
Main Ingredient Chicken Breasts
Other Ingredient Zucchini
Number of People 4
List of Ingredients 4 boneless, skinless chicken breasts

1/2 tsp. salt

1/4 tsp. pepper

1 T. butter

1 T. vegetable oil

1/4 cup onion

1 garlic clove, minced

1/4 c. Chardonnay

3/4 lb. zucchini, sliced

3/4 lb. yellow squash, sliced

1 medium tomato, seeded and chopped

2 T. chopped fresh basil
Description In a large nonstick skillet, melt butter in oil over medium heat.  Season chicken with half of the salt and half of the pepper, and add to skillet.  Cook until lightly browned, about 2 minutes per side.  Transfer to a place and cover to keep warm.



Pour off fat and add onion and garlic.  Saute until onion is transparent.  Add Chardonnay to deglaze pan.  Add squash, zucchini and tomato and season with remaining salt and pepper.  Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes.  Reduce heat; add basil and return chicken to skillet.  Cover partially.  Cook until squash is soft and chicken is white throughout but still juicy, about 5 minutes longer.



Transfer chicken to platter and cover with foil to keep warm.  Raise heat to high and cook vegetable mixture, stirring often, until almost all of the liquid is evaporated, about 2 minutes.  Serve.
Time Prep 15 minutes and cook 15 minutes
Cooking Type Skillet
Difficulty (1-5) 1
Notes I used all zucchini instead of a combination and it turned out very well.



You could substitute canned tomatoes for fresh and even used Italian seasoned.



Per serving:  221 calories, 29 g protein, 8.2 g fat (2.7 saturated), 7.4 g carbohydrate, 3 g fiber, 76 mg cholesterol, 2 mg iron, 404 mg sodium, 47 mg calcium
Origin Allrecipes.com
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