Chicken Cutlets with Tomato Herb Pan Sauceand succotash
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.
- 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
- 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
- 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.
- 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!
This meal has 28 reviews
Really liked this recipe. I did brine the chicken breasts overnight so they stayed super tender. As for the succotash I used the pea alternative and added a little extra lemon juice to give it a bit more zing. I found the flavours went really well together. I will make this again. This is my second recipe from Cook Smarts and so far so good.
Hubs really liked this -- said it was bursting with flavor. I missed the step of dredging the chicken in flour, and it was still good. Skipped the succotash and served with green beans as they were in season (sauteed in the skillet with herbed butter). I did double the butter and tomatoes and added a little extra garlic. Made this again with leeks and mushrooms because I need to use them and was delicious -- hubs said he wanted to lick the plate. That herbed butter is versatile.
I really wanted to like this but it didn't turn out very well. the Succotash was a new flavor for me and I didn't like it. Wouldn't make again.
The chicken was so delicious. I'm not a fan of tomatoes but tried them on top and loved it. So pleasantly surprised! Succotash was okay but not my favorite.
I didn't really care for this. It was fine but I don't feel a need to make it again. Easy to put it all together, though!
This came together quickly and the herb butter was delicious!