Lemon Thyme Chicken With Sautéed Squash Ribbons

Meal Time - 30 minutes, Serves 4

Cooking Sequence

• Prepare chicken through step 2 - 15 minutes
• While chicken cooks, prepare squash; complete chicken and serve - 15 minutes

Lemon Thyme Chicken

1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan and then add chicken; cook 2–3 minutes on each side or until lightly browned.
2. Stir in lemon juice, wine, broth, thyme, and oregano; cover. Cook and stir 8–10 minutes, turning chicken occasionally, or until 165°F. Remove chicken, thyme, and oregano from pan.
3. Combine cornstarch and water until smooth; pour into pan and bring to a boil. Cook and stir 2–3 minutes or until thickened. Slice chicken, top with sauce, and serve.

Sautéed Squash Ribbons

1. Cut zucchini and squash thinly, using vegetable peeler, down length of squash until reaching seeds. Rotate squash and continue cutting ribbons until only seeds remain.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and then add garlic; cook and stir 2–3 minutes or until softened.
3. Add squash ribbons, salt, and pepper; cook and stir 3–4 minutes or just until tender. Serve.