Sautéed Chicken And Zucchini With Parsley-Chervil Pan Sauce

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Ingredients

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper

6 1/2 teaspoons chilled butter, divided

2 teaspoons olive oil

3 cups (3/4-inch-thick) slices zucchini (about 2 medium)

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon dried chervil

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley

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