Chicken Cutlets with Tomato-Herb Pan Sauce
succotash

Name: Chicken Cutlets with Tomato-Herb Pan Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups Lima beans, fresh or frozen (sub peas); 1/2 Onions, red, chopped; 2 cups Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g); 1/2 bunch Mint, fresh; 3 Tbsp Water; 2 Tbsp Butter, unsalted; 1/2 Lemons, juice; 1 pint Tomatoes, cherry, halved; 2 cloves Garlic, minced; 1/4 cup Basil leaves, minced; 3 Tbsp Butter, unsalted; 1 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 lb Chicken breasts, boneless and skinless

Active: 20 min Total: 30 min

Original GF Paleo Vegetarian

Chicken Cutlets with Tomato-Herb Pan Sauce

Tonight's dinner features chicken cutlets topped with a versatile tomato-herb sauce that can use just about any fresh herbs you have on hand. We round the dinner out with a fresh vegetable succotash!

Ingredients

Metric

Servings:

Succotash:

Lima beans, fresh or frozen (sub peas) - 2 cups
Onions, red - 1/2 , chopped
Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
Mint, fresh - 1/2 bunch
Water - 3 Tbsp
Butter, unsalted - 2 Tbsp
Lemons - 1/2 , juice

Chicken Cutlets with Tomato-Herb Pan Sauce:

Tomatoes, cherry - 1 pint , halved
Garlic - 2 cloves , minced
Basil leaves - 1/4 cup , minced
Butter, unsalted - 3 Tbsp
Paprika - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Chicken breasts, boneless and skinless - 1 lb

Prep

Defrost lima beans if using frozen.
Onions/ Corn / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
Make herb butter - Garlic / Basil - Prep as directed. Heat butter in the microwave just until softened and starting to melt. Combine butter with garlic, basil, paprika, 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)
Mint - Finely chop.

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Make

In a saucepan, combine lima beans, water and butter. 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 mint and a squeeze of lemon. Season with salt and pepper. Set aside, covered.
While the succotash is cooking, heat a large skillet over medium-high 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 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 succotash on the side!

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