Source: dLife

A simple chicken dish that's great for summer.

Servings

2 boneless skinless chicken breasts , halved (about 1 lb)
0.5 tsp salt
0.25 tsp black pepper
1 tbsp butter
1 tbsp vegetable oil
0.75 lb sliced summer squash (yellow squash)
0.75 lb medium zucchini , sliced
1 medium tomatoes , peeled, seeded, and chopped

1 In large nonstick skillet, combine butter and oil, heat over medium-high until butter melts.
2 Season chicken with half of salt and pepper. Add to skillet.
3 Cook over medium-high until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
4 Pour off fat from skillet, add squash, zucchini, and tomato. Season with remaining salt and pepper.
5 Cook and stir over medium-high until squash is slightly softened, about 3 minutes.
6 Reduce heat to low, and return chicken to skillet. Cover partially.
7 Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes.
8 Transfer chicken to platter, and cover with foil to keep warm.
9 Increase heat to high. Cook vegetable mixture, stirring often, until almost all liquid has evaporated, about 2 minutes.
10 Arrange vegetables around chicken, and serve.