Chicken with Summer Vegetables

Ingredients

• 16  cherry tomatoes halved
• 1 teaspoon thyme leaves fresh chopped
• 0.5 cup chicken broth low-sodium
• 12 servings salt and pepper 
• 4  chicken breast halves boneless skinless
• 2 tablespoons butter unsalted
• 2 tablespoons vegetable oil 
• 1  baby squash yellow cut into 1/2-inch pieces
• 1 medium zucchini cut into 1/2-inch pieces

Equipment

• frying pan
• knife
• aluminum foil
• rolling pin
• meat tenderizer

Directions

1. Place chicken breasts between 2 pieces of waxed paper and pound to an even 1/2-inch thickness with a meat mallet (or use a rolling pin). Trim any excess fat or ragged edges. Season both sides with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat. When foam subsides, cook chicken until browned and cooked through but still slightly springy to the touch, 3 to 4 minutes on each side.
3. Transfer to a plate and cover loosely with foil.
4. Pour off all but 1 Tbsp. fat from skillet.
5. Add broth, increase heat to high and boil, stirring to pick up any browned bits on bottom of skillet, until slightly reduced, about 2 minutes.
6. Add zucchini and squash; sprinkle with salt and pepper. Cook, stirring often, until softened, about 3 minutes. Stir in tomatoes and thyme. Cook just until tomatoes are warmed through, about 2 minutes. Season with additional salt and pepper, if desired.
7. Using a sharp knife, cut chicken into thick slices on a diagonal.
8. Serve warm with a spoonful of vegetables on the side.