Sautéed Chicken And Zucchini With Parsley-Chervil Pan Sauce

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 6 1/2 teaspoons chilled butter, divided
• 2 teaspoons olive oil
• 3 cups (3/4-inch-thick) slices zucchini (about 2 medium)
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/2 teaspoon dried chervil
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

1. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan; keep warm.
2. Add zucchini and remaining 1/4 teaspoon salt to pan; cook 2 minutes on each side or until crisp-tender. Remove from pan; keep warm.
3. Melt 1 teaspoon butter in pan, scraping pan to loosen browned bits. Add broth and chervil; bring to a boil. Cook 3 minutes or until reduced to 1/4 cup. Remove from heat; stir in remaining 1 1/2 tablespoons butter, lemon juice, and parsley. Serve chicken with sauce and zucchini.

skinless, salt, freshly ground black pepper, butter, olive oil, zucchini, chicken broth, chervil, lemon juice, parsley

Taken from www.myrecipes.com/recipe/sauteed-chicken-zucchini (may not work)