Description
A delicious blend of creamy lemon butter sauce enveloping tender chicken cutlets served with crispy zucchini for a delightful crunch.
Ingredients
Scale
- 4 Chicken Cutlets
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Tuscan Heat Spice
- 4 tablespoons Butter
- 1 cup Sour Cream
- 1 tablespoon Chicken Stock Concentrate
- Juice of 1 Lemon
- 2 tablespoons Olive Oil
- 2 medium Zucchini
- 1 cup Panko Breadcrumbs
- 1 cup Mozzarella Cheese
- 1 cup Israeli Couscous
- 2 scallions
- 1 cup Greek Yogurt (optional)
- 1 cup Quinoa (optional)
- 1 medium Yellow Squash (optional)
Instructions
- Season the chicken cutlets with salt, pepper, and Tuscan heat spice.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium heat, add chicken and cook until golden brown on both sides, then remove.
- In the same skillet, add remaining butter, then stir in sour cream, chicken stock concentrate, and lemon juice until smooth.
- Return chicken to skillet and simmer for a few minutes.
- Slice zucchini, coat in panko breadcrumbs, and sprinkle with mozzarella, then bake until golden.
- Serve the chicken over Israeli couscous or quinoa with crispy zucchini and fresh scallions.
Notes
For extra flavor, add a pinch of red pepper flakes to the sauce. If desired, Greek yogurt can replace sour cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg