Description
A comforting dish that blends bright citrus with rich butter sauce, featuring crispy zucchini for a delightful contrast.
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
- Pat chicken cutlets dry, season with salt, pepper, and Tuscan Heat Spice.
- Heat a skillet over medium-high heat, add olive oil and butter, then sear chicken for 2-3 minutes per side until golden.
- Remove chicken and let it rest, covered with foil.
- Slice zucchini and toss with olive oil, salt, pepper, and panko; pan-fry or roast until golden.
- In the same pan, melt remaining butter, stir in chicken stock concentrate, and lemon juice; whisk in sour cream or Greek yogurt until smooth.
- Cook Israeli couscous or quinoa according to package directions.
- Assemble the dish by placing couscous or quinoa on plates, topping with chicken, sauce, crispy zucchini, mozzarella, and scallions.
- Serve warm with a generous pour of sauce.
Notes
For a lighter version, swap sour cream for Greek yogurt and reduce butter. Leftovers can be stored separately for better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying, Sautéing, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg