Grilled Zucchini

There is nothing better in the hot summer months than fresh veggies from the garden!  We have planted a wide variety this season, tomatoes, cucumbers, peas, beans, swiss chard, brussels sprouts, corn and lots and lots of herbs.  When veggies are freshly picked you don't want to boil them and lose that fresh picked flavor.  So tonight when we picked our first zucchini of the season we decided to grill it.  In my opinion it is the best way I have ever had it!

So this is super easy, all you need to do is slice your zucchini into fours.  While we wanted to stick to not losing the natural fresh taste we decided to lightly brush it with olive oil and then just add some salt and pepper to taste. Place them face down on the grill and cook until lightly chard. Remove and serve as the perfect summer side.  I decided to serve these with my Sauteed chicken with Browned Sage Butter!  Enjoy!

Sauteed Chicken with Browned Sage Butter

With it being summer most people like to enjoy grilled food.  For us we cook almost every night on the grill, both the meat and the sides.  I am getting to the point that I just can't seem to eat anymore grilled chicken.  So tonight I decided to saute chicken breasts in the house with some browned sage butter.  It was so delicious (and easy) that I plan on making it again this week! Here is what you will need to make this fresh juicy chicken.

2 Chicken Breasts (cut in half and pounded to 1/4 inch)

1/2 Cup Flour

Salt and Pepper to Taste

Olive Oil Cooking Spray

5 Tablespoons Butter

2 Sprigs Fresh Sage

3 Teaspoons Fresh Thyme

2 Tablespoons Lemon Juice

First you want to salt and pepper your chicken to taste.  Next spray down your saute pan with the olive oil cooking pray and heat your pan.  While the pan is heating, lightly coat each side of the chicken breast with flour.  Now it is time to add your chicken to the pan, cook on medium heat about 4 minutes on each side (or until cooked through).  Remove the chicken from the pan and set aside.  Immediately add the butter and sage sprigs to the hot seasoned pan. Cook until butter is browned.  Remove the sage and add the thyme to the butter, cook about 30 seconds (being careful that the thyme does not burn).  Lastly add the lemon juice to the pan and throw the chicken back in.  It is now time to serve and top with the butter sauce! 

Although I am tired of grilled chicken, veggies are still delish on the grill!  While I was making the chicken my husband threw some fresh corn on the cob and zucchini that be picked fresh from the garden on the grill to have with our chicken.  Perfect summer meal, Enjoy!