Thursday, June 21

Simple Summer Supper

Lemon Herb Sauteed Chicken
Lemon Herb Sauteed Chicken

This is a standby favorite of ours during the summer months.  It's quick, easy and healthy.  Really, what more can you ask?  Oh yeah, it tastes great.

2 Chicken Breasts (preferably organic)
1 lemon
1 Tbsp real butter (or coconut oil)
1 Tbsp fresh herbs (any mixture you like - I usually use rosemary, thyme, sage & basil)
Fresh pepper
Real salt
Yellow squash, sliced into disks
Green beans, fresh
Pasta of choice, we use linguine

*If your chicken breasts are thick, pound them out a little with a meat pounder.  They cook faster and are more tender to boot.

Cook the pasta in a medium saucepan until tender.  

Sprinkle the chicken breasts with salt and saute in a cast-iron or non-stick skillet with butter.  Squeeze 1/2 of the lemon over the breasts when they are about half way done.  Sprinkle some herbs over the chicken.

Cook the squash and green beans in a non-stick skillet with a dab of butter until tender.

To serve, plate the pasta with the chicken on top and sprinkle the vegetables around.  Squeeze the other 1/2 lemon over the plates and sprinkle with the rest of the herbs.  Serve immediately and enjoy! 

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