Chicken and Summer
Squash
A recipe by KMSmokey, but Amy Foster at Gilcrest supplied
the recipe at the Davidson Market.
Ingredients:
4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
¾ pound yellow squash, sliced
¾ pound zucchinis, seeded and chopped
1 medium tomato, peeled, seeded and chopped
To Do:
1. In a large, nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add to skillet. Cook until lightly brown, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
1. In a large, nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add to skillet. Cook until lightly brown, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
2. Pour off fat from skillet, and add squash, zucchini,
and tomato. Season with remaining salt and pepper. Cook and stir over medium
high heat, and return chicken to skillet. Cover partially. Cook until squash is
soft and chicken is white throughout but still juicy, about 5 minutes longer.
3. Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
