Description
A delightful dish that combines savory chicken with a rich, creamy lemon sauce and crispy zucchini, perfect for dinner or special occasions.
Ingredients
Scale
- 4 cutlets 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 chicken cutlets with salt, pepper, and Tuscan heat spice. Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Cook chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining butter, melt, then stir in sour cream, chicken stock concentrate, and lemon juice until smooth. Let it simmer for a few minutes.
- Slice zucchini and toss with panko breadcrumbs. Sauté or bake until crispy and golden brown.
- Add the cooked chicken back into the skillet with the sauce to coat each piece well. Top with grated mozzarella cheese and allow it to melt for a couple of minutes.
- Serve creamy lemon butter chicken over Israeli couscous or quinoa, with crispy zucchini on the side, garnished with chopped scallions.
Notes
For lower-fat options, Greek yogurt can be substituted for sour cream, and zucchini can be replaced with yellow squash or other vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg