Chicken With Summer Squash And Lemon Chive Sauce
|Canola oil||2 Teaspoon|
|Skinless, boneless chicken breast halves||16 Ounce (4 Breast Halves, 4 Ounce Each)|
|Black pepper||1⁄4 Teaspoon|
|Cubed yellow squash||2 Cup (32 tbs) (1/2 Inch Cubes)|
|Cubed zucchini||1 1⁄2 Cup (24 tbs) (1/2 Inch Cubes)|
|Fat free low sodium chicken broth||1 Cup (16 tbs)|
|Chopped fresh chives||1 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Honey mustard||2 Teaspoon|
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper,-add chicken to pan. Cook 4 minutes on each side,-remove from pan. Keep warm.
2. Reduce heat to medium. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return chicken to pan.
3. Combine broth and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.