Chicken Cutlets with Tomato-Herb Pan Sauce
We're excited to bring back this summer meal that highlights chicken in a buttery, fresh tomato pan sauce. This meal was last featured in 2019.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Instant-read thermometer
- Saucepan
- Skillet
- Stove
- Microwave
- Mixing bowl
- Zip-top bag
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1/2 Onions, medium and red, chopped
- 2 cups Corn kernels, frozen or fresh (1 ear fresh corn = ~1 cup / 165 g)
- 2 cups Lima beans, frozen or fresh (sub peas)
- 3 Tbsp Water
- 2 Tbsp Butter, unsalted
- 2 tsp Lemon juice
- 1 pint Tomatoes, grape or cherry, halved
- 2 cloves Garlic, chopped
- 1 Tbsp Cilantro leaves, chopped
- 3 Tbsp Butter, unsalted
- 1 tsp Paprika
- 1 tsp Italian seasoning
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 lb Chicken breasts, boneless and skinless
- 1/4 cup Flour, all-purpose
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