Simple and quick, this dish is great for a quick week night dinner. The zucchini could really be substituted for any other veggie, I just had zucchini in my refrigerator. The hubby asked for seconds which made me smile as I tucked the recipe away in my arsenal. The butter makes this recipe, so don't skimp, just use light! No leftovers from this one, double the recipe if you've got kids.
Adapted from SkinnyTaste
Ingredients:
- 8 chicken tenderloins (more for bigger families)
- 1 tbsp light butter (I use smart balance EVOO, delish!)
- 2 tsp olive oil
- 3 tbsp minced garlic
- 12 oz sliced zucchini
- 1/4 cup white wine
- 1/3 cup lower sodium chicken broth (could use fat free, too)
- 1-2 tbsp corn starch
- salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Directions:
- Heat skillet to medium-high heat. When hot, add 1/2 tbsp butter and olive oil. Season chicken with salt and pepper and place in skillet, cooking for about 7-8 minutes on each side, until chicken is no longer pink throughout. Keep warm and set aside in separate dish.
- Add 1/2 tbsp butter, olive oil and garlic to same skillet. After a few minutes, add zucchini, salt and pepper, and cook for 5 minutes or until golden.
- Add wine, chicken broth, parsley, and cornstarch. Stir to break up any bits from the pan. Bring heat close to a boil then reduce to low, cover and simmer for about 5 minutes, until liquid has thickened.
- Top the chicken with the zucchini sauce and serve.
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