Description
A quick and easy dinner featuring tender chicken cutlets in a creamy lemon butter sauce, topped with crispy, cheesy zucchini.
Ingredients
Scale
- 4 chicken cutlets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 cup sour cream
- 1 tablespoon chicken stock concentrate
- Juice of 1 lemon
- 1 tablespoon Tuscan Heat Spice
- 2 medium zucchini
- 1 cup panko breadcrumbs
- 1 cup mozzarella cheese
- 1 cup Israeli couscous
- 2 scallions
- 1 medium yellow squash (optional)
Instructions
- Pat chicken cutlets dry, season with salt and pepper, and preheat oven to 400°F (200°C) if baking zucchini.
- Bring 1 1/4 cups water to a boil, add Israeli couscous, cover, and simmer for 8–10 minutes until tender.
- Heat olive oil in a skillet over medium-high heat. Cook chicken cutlets for 3–4 minutes per side until golden and cooked through. Keep warm.
- In the same skillet, reduce heat to medium and add butter. Stir in chicken stock concentrate, then add sour cream, Tuscan Heat Spice, and lemon juice. Cook until warmed and slightly thickened.
- Return the chicken to the skillet, spoon sauce over, and warm through for 1–2 minutes.
- Prepare the zucchini topping by slicing zucchini and mixing with olive oil, salt, and pepper. Toss panko with mozzarella. Bake or stovetop cook zucchini until crisp.
- Serve chicken over couscous with zucchini and extra sauce. Garnish with scallions and lemon wedge.
Notes
Greek yogurt can replace sour cream for a lighter sauce. Quinoa can swap for couscous to make it gluten-free.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg