Chicken Cutlets with Tomato Herb Pan Sauce
and zucchini saute
Ingredients
- Onions, medium and red - 1/2, chopped
- Zucchini - 12 oz, cubed
- Oil, cooking - 1 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 - 4 Tbsp
- Paprika - 1 tsp
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Chicken breasts, boneless and skinless - 1 1/2 lbs
Nutrition Facts
Prep
- Onions - Chop onions. (Can be done up to 5 days ahead)
- Zucchini / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
- Make herb butter - Chop garlic and green onions. Heat butter 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)
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Make
- Heat a large skillet over medium heat. Add cooking oil and onions and saute until soft, ~4 minutes. Add zucchini and saute until tender, ~6 minutes. Season with some salt and pepper. Transfer to serving dish and top with lemon juice.
- Return skillet to 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 zucchini on the side!
Nutrition Facts
Reviews
Ratings
29 reviews
Very delicious - sauce looked a little overcooked but I think that made it good - the tomatoes were plenty smashed and flavorful. I used a frozen mix of lima beans, carrots, and corn which worked well - still added the onion. Delicious.
0 HelpfulReally 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.
0 HelpfulHubs 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.
0 HelpfulI 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.
0 HelpfulThe 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.
0 HelpfulI 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!
0 Helpful