Chicken And Summer Squash
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Butter1 tbsp
Vegetable Oil1360 g
Yellow Squash (sliced)1360 g
Zucchini (sliced)1 medium
Tomato (peeled, seeded and chopped)Directions:
1
In a large nonstick skillet, melt butter in the oil over medium high heat
2
Season chicken with half of the salt and half of the pepper, and add it to skillet
3
Cook until lightly browned, about 2 minutes per side
4
Transfer to large plate or platter, and cover to keep warm
5
Pour off fat from skillet, and add squash, zucchini, and tomato
6
Season with remaining salt and pepper
7
Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes
8
Reduce heat, and return chicken to skillet
9
Cover partially
10
Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer
11
Transfer chicken to platter, and cover with foil to keep warm
12
Raise heat to high
13
Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes
14
Arrange vegetables around chicken, and serve