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Categories:
vegetable oil skinless salt black pepper zucchini chicken broth fresh chives lemon rind lemon juice cornstarch honey
Viewed: 68 - Published at: 6 years agoIngredients
- 2 teaspoons vegetable oil
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups 1/2-inch cubed yellow squash
- 1 1/2 cups 1/2-inch cubed zucchini
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons honey mustard
Method
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 4 minutes on each side; remove from pan. Keep warm.
- Reduce heat to medium. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return the chicken to pan.
- Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add the broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.
