Recipe: Chicken with Summer Squash Saute with Parmesan

CHICKEN WITH SUMMER SQUASH SAUTE WITH PARMESAN

4 boneless chicken breasts, skin on
Salt and black pepper to taste
2 tablespoons butter or olive oil, divided use
2 summer squashes such as zucchini, pattypan or yellow
1/2 teaspoon dried oregano
2 teaspoons minced garlic
1/4 cup grated Parmesan cheese

Rinse the chicken breasts and pat dry with paper towels.

Heat 1 tablespoon of the butter or oil in a large, heavy saute pan over medium-high heat. Add the chicken breasts, skin side down, and saute, turning once, until well browned and cooked through, 6 to 7 minutes on each side. Remove the breasts to a cutting board with a trough to catch the juices.

Add the remaining tablespoon of butter or oil to the pan and place over high heat. Add the squashes and stir into an even layer. Reduce the heat to medium and cook, stirring occasionally, for 3 to 4 minutes.

Meanwhile, slice the cooked breasts on the diagonal and arrange on plates or a platter, saving the juices.

Sprinkle the squashes with salt, pepper, oregano and garlic. Stir and cook until the squashes are lightly browned, about 1 minute longer. Drizzle with any released juices from slicing the chicken.

Spoon the squash mixture next to the chicken and sprinkle with the Parmesan. Serve hot.

Makes 4 servings
Source: 150 Great Recipes for All Seasons by Elaine Corn