Chophouse-Style Chicken Cutlets

Name: Chophouse-Style Chicken Cutlets with Shallot Sauce, Roasted Squash & Lemony Green Beans
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 1/2 tbsp Sour Cream; 6 oz Green Beans; 1 Zucchini; 1 unit Chicken Stock Concentrate; 1 Lemon; 1 tbsp Steak; 10 oz Chicken Cutlets; 1 unit Shallot; tsp Salt, tsp; 1 tsp Olive Oil, tsp; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Shallot Sauce, Roasted Squash & Lemony Green Beans

By Recipe0 System

You’ll feel like a winner-winner with this colorful chicken dinner. Think of it as a lighter, white meat take on a steakhouse meal. Seared chicken cutlets are seasoned with our Bold & Savory Steak Spice, then smothered in a rich and creamy shallot sauce. Trust that there’s plenty of sauce to also give some love to the veggie sides: green beans and yellow squash roasted on a single sheet pan. Easy AND tasty? We’ll take the W on this dish.

Vietnamese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
6 oz Green Beans
1 Zucchini
1 unit Chicken Stock Concentrate
1 Lemon
1 tbsp Steak
10 oz Chicken Cutlets
1 unit Shallot
tsp Salt, tsp
1 tsp Olive Oil, tsp
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary. Trim and halve squash lengthwise; slice into ½-inch-thick half-moons. Halve, peel, and mince shallot. Zest and quarter lemon.
2

Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread green beans out across entire sheet.) Toss squash on empty side with a drizzle of oil, salt, and pepper. (For 4, toss squash on a second sheet; roast green beans on top rack and squash on middle rack.)

Roast on top rack until tender, 12-15 minutes.
3

While veggies roast, pat chicken* dry with paper towels; season all over with salt and Steak Spice.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium.

Turn off heat; transfer to a plate. Wipe out pan.
4

Heat a drizzle of olive oil in same pan over medium heat. Add shallot and cook, stirring, until softened and lightly browned, 2-3 minutes.

Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes.

Remove from heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season generously with pepper.
5

Once veggies are tender, remove sheet from oven. Carefully toss green beans with lemon zest and a squeeze of lemon juice.
6

Divide chicken, squash, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.

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