Description
A fantastic dinner choice that combines tender chicken with a rich lemon sauce and crispy zucchini, perfect for busy weeknights or special family gatherings.
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
- 1 cup Quinoa
- 1 medium Yellow Squash
Instructions
- Start by seasoning the chicken cutlets with salt, pepper, and Tuscan heat spice.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once hot, add the chicken and cook for about 6-7 minutes per side, or until fully cooked. Remove from the skillet and set aside.
- In the same skillet, lower the heat and add the remaining butter. Once melted, stir in the chicken stock concentrate, sour cream, and lemon juice. Cook until everything is combined and warmed through.
- Slice the zucchini into rounds and toss in panko breadcrumbs.
- In a separate skillet, heat some olive oil and fry the zucchini until golden brown and crispy.
- Return the chicken to the skillet with the sauce, allowing it to coat well.
- Serve the chicken on a bed of Israeli couscous, topped with crispy zucchini, and sprinkle with scallions.
Notes
For extra creaminess, consider adding more sour cream or Greek yogurt to the sauce. You can substitute quinoa for Israeli couscous for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: butter chicken, lemon chicken, crispy zucchini, easy dinner, family recipe