Chicken With Summer Squash and Lemon-Chive Sauce
2 teaspoons vegetable oil
4 chicken breast halves (4 ounces each), boneless, skinless
1/4 teaspoon each salt and pepper
2 cups ( 1/2-inch) cubed yellow squash
1 1/2 cups ( 1/2-inch) cubed zucchini
1 cup fat-free, low-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
In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle both sides of the chicken breast halves with salt and pepper. Cook chicken 4 minutes on each side; remove from the skillet and keep warm.
Reduce the heat to medium. Add the squash and zucchini to the skillet and cook 2 minutes, stirring frequently. Return the chicken to the pan.
In a small bowl whisk together the chicken broth, chives, lemon rind, lemon juice, cornstarch and honey mustard. Pour over the chicken and vegetables. Cover, reduce the heat to medium-low and cook 3 minutes. Makes 4 servings.
Source: adapted from Cooking Light magazine.
Per serving: 181 calories (20 percent from fat), 4 g fat (1 g saturated), 7 g carbohydrate, 28 g protein, 295 mg sodium, 66 mg cholesterol, 38 mg calcium, 2 g fiber.
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