Features good, all-purpose dressing
Make a quick salad. Whisk extra virgin olive oil into the Oil-Free Italian Dressing and set aside with the salad. In a large skillet, melt butter in the oil over medium-high heat. Season chicken with half the salt and pepper and add to skillet. Cook until light brown, about 2 minutes per side. Transfer to large plate and cover with foil to keep warm. Add squash, beans, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce 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. Transfer chicken to plate and cover with foil to keep warm. Raise heat to high and add vegetable stock. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken and serve.
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