This is a different arrangement of a few parts I’m found of. Chicken breast seared with herbs, this time a little salt, pepper, parsley, and basil, and heavy rosemary, in a hot buttered pan, then deglazed with chicken broth (white wine is really preferable, but it wasn’t worth opening a bottle)for color, moisture, and flavor. Served with zucchini, summer squash, and onions cooked in lemon butter (one of my favorite seasonal vegetable dishes, which is almost out of season), over a bed of farfalle, topped with grated asiago cheese.
