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!
Chicken was delicious! I used frozen edamame in place of Lima beans. Also would recommend sautéing the onions first when making the succotash. Delicious and light meal!0 Helpful
Simple, did meal prep this weekend and started with chicken breast tenders instead of whole breasts so it was quick, and all family members loved it. Didn’t have Lima beans, so subbed white kidney beans.0 Helpful
Delicious! Next time I will make extra sauce!!0 Helpful
Would make again. Make extra sauce and use extra eggs. We used 6 and it was not enough0 Helpful
We love the archive version of this and are glad to see a few new tweaks. Not turning the heat up at the end for the tomatoes made a big difference and corrected the only flaw that I had with the original, that my kitchen got too smokey!0 Helpful
Omg one of my favorites ever. I read reviews from last time it was featured and decided to return the cutlets to a separate hot pan to crisp them up after they simmer in the sauce to avoid the flour getting gummy. Just bought frozen succotash. This would be a really great meal for entertaining.0 Helpful