Chicken Cutlets with Tomato Herb Pan Sauce
and zucchini saute

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; 12 oz Zucchini, cubed; 1 Tbsp Oil, cooking; 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; 4 Tbsp Butter, unsalted; 1 tsp Paprika; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 1/2 lbs Chicken breasts, boneless and skinless

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 a summer squash saute 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.

Ingredients

Metric

Servings:

Zucchini Saute:

Onions, medium and red - 1/2 , chopped
Zucchini - 12 oz , cubed
Oil, cooking - 1 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 - 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

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!

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