Chicken Cutlets with Tomato-Herb Pan Sauce
zucchini saute

Name: Chicken Cutlets with Tomato-Herb Pan Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup Zucchini, cubed; 1/2 Onions, medium and red, chopped; 1/2 bunch Mint, fresh, chopped; 1 Tbsp Oil, cooking; 1/2 Lemons, juice; 1 1/2 pint Tomatoes, cherry, halved; 2 cloves Garlic, minced; 1/4 cup Basil leaves, minced; 6 Tbsp Butter, unsalted; 1 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 1/2 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, seasonal zucchini sauté!

Ingredients

Metric

Servings:

Zucchini Saute:

Zucchini - 1 1/2 cup , cubed
Onions, medium and red - 1/2 , chopped
Mint, fresh - 1/2 bunch , chopped
Oil, cooking - 1 Tbsp
Lemons - 1/2 , juice

Chicken Cutlets with Tomato-Herb Pan Sauce:

Tomatoes, cherry - 1 1/2 pint , halved
Garlic - 2 cloves , minced
Basil leaves - 1/4 cup , minced
Butter, unsalted - 6 Tbsp
Paprika - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Chicken breasts, boneless and skinless - 1 1/2 lb

Prep

Zucchini / Onions / 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

Heat a large skillet over medium-high heat. Add cooking oil and onions and saute until soft, ~4 minutes. Add zucchini and saute until tender, ~6 minutes. Season with some salt and pepper. Transfer to serving dish and top with mint and a squeeze of lemon juice.
Return the skillet to the 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 zucchini on the side!

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