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Chicken Cutlets with Pan Sauce
and potatoes / green beans

Active: 35 min Total: 35 min
A quick pan sauce can add an easy, elegant touch to a simple weeknight meal. Sour cream gives the sauce in this recipe a rich texture and tangy flavor. A version of this recipe used turkey back in 2016.


Chicken Cutlets with Pan Sauce:
  • Chives (opt) - 2 tsp , chopped
  • Chicken breasts, boneless and skinless - 1 lb , sliced and pounded thin
  • Almond flour / meal - 1/2 cup
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Stock, any type - 1 cup
  • Lemon juice - 2 Tbsp
  • Sour cream - 1/3 cup (sub plain or Greek yogurt)
Green Beans and Potatoes:
  • Green beans - 1 lb , trimmed
  • Potatoes, baby or new - 12 oz , quartered
  • Butter - 2 Tbsp
  • Lemons - 1 , zest of
  • Almonds, sliced - 1/4 cup


  1. Green beans - Trim green beans. (Can be done up to 5 days ahead)
  2. Chives (if using) - Chop chives. (Can be done up to 2 days ahead)
  3. Chicken - Halve and thin out to about 1/2” / 1.3 cm thickness. (Can be done 1 day ahead)
  4. Potatoes - Scrub clean and slice in quarters. Soak in water if not using right away to prevent them from turning brown.
  5. Prep breading - Whisk together almond flour, salt, and pepper in a shallow bowl.

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  1. Bring a large stock pot of water to boil. Salt generously and add potatoes. Cover and simmer until potatoes are starting to turn tender, about 15 minutes. Add green beans and continue cooking, uncovered, until both potatoes and green beans are very tender, 2 to 4 minutes (depending on the thickness of the beans). Drain.
  2. While potatoes and green beans are boiling, heat a skillet over medium heat. Add oil. Working in batches if needed, quickly coat chicken in breading (shake off excess) and transfer chicken to heated oil.
  3. Sear chicken on both sides until golden brown and cooked through, 5 to 6 minutes total. Set chicken aside and cover to keep warm.
  4. When all of the chicken is cooked, return pan to heat and add stock and lemon juice, scraping up any brown bits on the bottom of the pan. Simmer sauce until it reduces down to nearly the thickness of oil, 3 to 4 minutes. (Note: be patient with this step. Reducing the liquid significantly is what will prevent the sauce from "breaking" when you add the sour cream.)
  5. Toss potatoes and green beans with butter and lemon zest. Season with some salt and pepper. Top with almonds.
  6. Return to pan sauce when it has reduced. Remove from heat and whisk in sour cream and chives. Season with some salt and pepper.
  7. Serve chicken with pan sauce on top. Enjoy potatoes and green beans on the side.



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