Sauteed Chicken Breasts with Cherry Tomatoes, Zucchini, and Yellow Squash

Updated at: Wed, 16 Aug 2023 19:33:44 GMT

Step 1

1. Spread flour in shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform 1/2-inch thick-Pat chicken dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.

Step 2

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing vegetables.

Step 3

3. Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add zucchini and squash and cook until well browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and capers and cook until tomatoes are just softened, about 2 minutes. Off heat, stir in basil and remaining 1 tablespoon oil. Season with salt and Pepper to taste. Serve chicken with vegetables.

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