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Chicken Cutlets with Pan Sauce
and green beans

Active: 35 minTotal: 35 min

A quick pan sauce can add an easy, elegant touch to a simple weeknight meal. Lemon juice gives the pan sauce in this recipe a fresh, tangy flavor. A version of this recipe used turkey back in 2016.

Ingredients

Servings:
4
Metric
Chicken Cutlets with Pan Sauce:
  • Chives (opt) - 2 tsp, chopped
  • Chicken breasts, boneless and skinless - 1 1/2 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
  • Arrowroot powder - 2 tsp
  • Water - 1 Tbsp
Green Beans and Cauliflower:
  • Green beans - 1 lb, trimmed
  • Cauliflower - 12 oz, florets
  • Butter - 2 Tbsp
  • Lemons - 1, zest of
  • Almonds, sliced - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Green beans / Cauliflower - Prep as directed and combine. (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. Prep breading - Whisk together almond flour, salt, and pepper in a shallow bowl.

Make

  1. Bring a large stock pot of water to boil. Salt generously and add cauliflower and green beans. Simmer until cauliflower and green beans are tender (they should finish cooking at the same time). Drain.
  2. While cauliflower 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 by half, 2 to 3 minutes.
  5. In a separate bowl, whisk arrowroot powder with water. Add the arrowroot mixture to the pan and simmer everything until a thickened sauce forms. Turn off the heat and stir in chives. Season with salt and pepper.
  6. Toss cauliflower and green beans with butter and lemon zest. Season with some salt and pepper. Top with almonds.
  7. Serve chicken with pan sauce on top. Enjoy cauliflower and green beans on the side.

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Reviews

This meal has 45 reviews

I was looking forward to this. The sauce had a slightly too lemony taste but it was all still great!

By: Kimberly
Posted: Sep 18, 2019
Diet: Gluten-free

The sauce was amazing!

By: Marta
Posted: Aug 17, 2019
Diet: Original

My family loved this meal and asked me to make it again! Slight changes: I used whole einkorn flour for the breading. I used ditalini (ran out of orzo) and added a little olive oil, sour cream, and chives after draining it. Simple yet delicious! Update: Made the chicken and sauce again. So good! I served it with rice and sweet potato fries.

By: Stephanie
Posted: Aug 07, 2019
Diet: Original

Took me a while to find Halloumi but it was so worth it.

By: Ryan
Posted: Aug 04, 2019
Diet: Vegetarian

I was surprised by how much I liked this. I subbed soft tofu and greek yogurt, but it was creamy and tangy and really good.

By: Chelsea
Posted: Jul 28, 2019
Diet: Vegetarian

Simple and delicious. Per other reviews, I doubled the sauce recipe and it was perfect.

By: Aileen
Posted: Jul 23, 2019
Diet: Gluten-free