Ingredients

• 1 ¾ lb boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 2 tablespoons lemon juice
• ¾ cup white wine (or chicken broth)
• 1 (14.5-oz) can reduced-sodium chicken broth
• 8–10 whole sprigs fresh thyme
• 4–6 whole sprigs fresh oregano
• 1 tablespoon cornstarch
• 2 tablespoons water

Steps

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, and 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.

Ingredients

• 1–2 medium zucchini
• 2–3 medium yellow squash
• 1 tablespoon unsalted butter
• ½ teaspoon minced garlic
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper

Steps

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.