CHICKEN AND SQUASH

2 (approx 1 lb) boneless skinless chicken breasts, halved

1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp butter
1 tbsp olive oil
3/4 lb yellow squash, sliced
3/4 lb zucchini squash, sliced
1 medium tomato, chopped

Heat the butter and olive oil in a large nonstick skillet over medium-high heat until the butter melts; season chicken with half the salt and pepper and add to skillet.

Cook chicken in the skillet until lightly browned on each side, about 4 to 5 minutes. Remove from skillet to a warm platter and cover to keep warm.

Pour fat from skillet and add the squashes and tomato; stir and cook a couple minutes until squash starts to soften. Reduce heat to low.

Add the chicken back into the skillet, partially cover and cook about 5 minutes until chicken is cooked through. Remove chicken to warm platter and cover to keep warm and moist.

Increase heat to high and continue to cook veggies until liquid is absorbed, about 2 minutes.

Arrange the veggies around the chicken to serve.

This is a file photo used for reference only.

This is not this exact recipe.