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Herbed Chicken with Summer Vegetables

Herbed Chicken with Summer Vegetables
This recipe showcases the various squashes that flourish in the summertime. A narrow cylinder-shaped squash, zucchini is most commonly green but also comes in bright gold. Pattypan is a round, flat squash with scalloped edges and is pale green, yellow or white in color. Crookneck is bright yellow with a slender, curved neck and bulbous base. Squash are best eaten when small and young and therefore more tender. Select ones with bright-colored skin that is free of spots and blemishes.

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

Directions:

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.
Serves 6.
Williams-Sonoma Kitchen.