Chicken with Summer Squash and Lemon-Chive Sauce

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons cornstarch 
• 1 cup less-sodium chicken broth fat-free
• 1 tablespoon chives fresh chopped
• 2 teaspoons dijon honey mustard 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.3 teaspoon salt 
• 16 ounce chicken breast halves boneless skinless
• 2 teaspoons vegetable oil 
• 2 cups baby squash yellow cubed
• 1.5 cups zucchini cubed

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 4 minutes on each side; remove from pan. Keep warm.
3. Reduce heat to medium.
4. Add cubed squash and zucchini to pan, and cook 2 minutes, stirring frequently. Return the chicken to pan.
5. Combine broth and remaining ingredients in a small bowl, stirring with a whisk.
6. Add the broth mixture to pan. Cover, reduce heat to medium-low, and cook 3 minutes.