Herbed Chicken With Summer Vegetables
In this recipe, tender chicken breasts are cooked with a medley of vibrant vegetables, herbs, and a savory demi-glace. The chicken is seasoned with a fragrant herb mixture and seared to a golden brown, then simmered with garlic, zucchini, squash, and tomatoes until tender and flavorful. The dish is finished with a sprinkle of fresh herbs, adding a pop of freshness to this delicious and colorful meal. Serve this dish piping hot and savor the wonderful blend of flavors in every bite.
— Constant Cookbook
Ingredients
- 4 Tbs. (1⁄2 stick) unsalted butter
- 2 Tbs. extra-virgin olive oil
- 6 boneless, skinless chicken breast halves
- Salt and freshly ground pepper, to taste
- 1⁄3 cup chopped fresh herbs (flat-leaf 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
- 1⁄2 cup water
- 1 Tbs. chicken demi-glace
Instructions
- In a large sauté pan over medium-high heat, melt the butter with the olive oil. Season the chicken on both sides with salt and pepper and sprinkle with half of the herb mixture, pressing the herbs into the meat.
- Arrange the chicken in the pan and cook until golden brown underneath, about 5 minutes. Turn the chicken over and cook for 2 minutes more. Transfer to a platter.
- Add the garlic to the pan and cook until golden, about 1 minute. Add the zucchini, squash, tomatoes, water and demi-glace and bring to a boil.
- Return the chicken to the pan and reduce the heat to medium-low. Cover and cook until the chicken shows no sign of pink when cut into near the center, about 15 minutes more. Taste and adjust the seasonings with salt and pepper and sprinkle with the remaining herbs. Serve immediately.
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