Chicken Cutlets with Tomato Herb Pan Sauce
and succotash

Name: Chicken Cutlets with Tomato Herb Pan Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, chopped; 2 cups Corn kernels, frozen or fresh (1 ear fresh corn = ~1 cup / 165 g); 2 cups Lima beans, frozen or fresh (sub peas); 3 Tbsp Water; 2 Tbsp Butter, unsalted; 2 tsp Lemon juice; 1 pint Tomatoes, grape or cherry, halved; 2 cloves Garlic, chopped; 1 stalk Green onions, chopped, green and white parts combined; 3 Tbsp Butter, unsalted; 1 tsp Paprika; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 lb Chicken breasts, boneless and skinless; 1/4 cup Flour, all-purpose

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Chicken Cutlets with Tomato Herb Pan Sauce

This meal is packed with summer flavors and produce. Chicken in a buttery, fresh tomato sauce and the classic summer side dish of succotash (corn and lima beans) are quick and easy and sure to become a meal you will repeat throughout the season. This is a lightly modified version of this recipe.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Succotash:

Onions, medium and red - 1/2 , chopped
Corn kernels, frozen or fresh - 2 cups (1 ear fresh corn = ~1 cup / 165 g)
Lima beans, frozen or fresh - 2 cups (sub peas)
Water - 3 Tbsp
Butter, unsalted - 2 Tbsp
Lemon juice - 2 tsp

Chicken Cutlets with Tomato-Herb Pan Sauce:

Tomatoes, grape or cherry - 1 pint , halved
Garlic - 2 cloves , chopped
Green onions - 1 stalk , chopped, green and white parts combined
Butter, unsalted - 3 Tbsp
Paprika - 1 tsp
Italian seasoning - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Chicken breasts, boneless and skinless - 1 lb
Flour, all-purpose - 1/4 cup

Prep

Onions - Chop onions. (Can be done up to 5 days ahead)
Corn / Tomatoes - If using frozen corn, defrost. If using fresh corn, slice kernels off cobs. Slice tomatoes in half. Store separately. (Can be done up to 3 days ahead)
Make herb butter - Chop garlic and green onions. Heat butter (portion for chicken) in the microwave just until softened and starting to melt. Combine butter with garlic, green onions (white and green parts), paprika, Italian seasoning, salt, and pepper. (Can be done up to 3 days ahead)
Chicken breasts - Slice into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Defrost lima beans if using frozen.

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Make

In a saucepan, combine lima beans, water, and butter (portion for succotash). Cover and cook over medium-high heat until lima beans are tender (~10 minutes for fresh and ~5 minutes for frozen). Remove the cover and continue cooking until excess water has cooked off. Add onions and corn and continue cooking, stirring occasionally, until corn is tender, ~3 minutes. Add lemon juice. Season with some salt and pepper. Set aside, covered.
While the succotash is cooking, toss chicken in flour (in a mixing bowl or plastic bag).
Heat a large skillet over medium heat. Add half the herb butter to the hot pan. Cook chicken until it's no longer pink or to 165F / 74C, ~4 minutes on each side (depending on thickness). Transfer to serving dish.
Increase heat to high, and add remaining herb butter and tomatoes to pan. Saute until tomatoes begin to blacken in spots, ~4 minutes.
Enjoy chicken with tomatoes over top and succotash on the side!

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