Chicken Cutlets with Tomato-Herb Pan Sauceand succotash
We're excited to bring back this late summer meal that highlights chicken in a buttery, fresh tomato pan sauce. A version of the meal was first featured in 2015.
- 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
- Cilantro - 1 Tbsp, chopped
- 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 cilantro. Heat butter (portion for chicken) in the microwave just until softened and starting to melt. Combine butter with garlic, cilantro, 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)
- Lima beans - 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. Sear chicken on both sides, ~2 minutes per side.
- Add remaining herb butter to pan and scatter tomatoes around chicken. Saute everything together until tomatoes are falling apart and chicken is cooked through (and reaches an internal temperature of 165F / 74C).
- Enjoy chicken with tomatoes and sauce spooned over top and succotash on the side!
This meal has 30 reviews
Made both the chicken and the egg (I am a veggie but my husband is not). Both were delicious and our toddler loved it. The veggies were not great though (although the toddler ate them, so that was a win), would make the protein again though.
With using a big pan for the chicken, I had to double the herbed butter to ensure I had sauce at the end. Tasty! Everyone liked the succotash.
I didn’t expect to like it but it was really good. I subbed a can of diced tomatoes for the cherry tomatoes and feel like that was a good call. Some of the tomato sauce mixture got into the succotash in my leftovers and it was really really good. I might double the sauce next time and mix the succotash in with the chicken and sauce.
Absolutely delicious! Would use less butter next time because it just feels like a lot.
I changed it a bit. We dont like cooked tomatoes here so I just subbed tomato paste to give it a similar flavour. I also made the sauce for 4, but the chicken for 3. Turned out good, will make it again.
Delicious. Make it again! I added more oil to the pan before I cooked the chicken and I deglazed with white wine at the end.