Chophouse-Style Chicken Cutlets

Name: Chophouse-Style Chicken Cutlets with Shallot Sauce, Roasted Squash & Lemony Green Beans
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Green Beans; 1 unit Yellow Squash; 1 unit Shallot; 1 unit Lemon; 10 ounce Chicken Cutlets; 1 tablespoon Bold & Savory Steak Spice; 1 unit Chicken Stock Concentrate; 2 tablespoon Sour Cream; 1 tablespoon Cooking Oil; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Shallot Sauce, Roasted Squash & Lemony Green Beans

Recipe Development TeamPublished on November 17, 2021

4.3

(3.2K)

Get Free Steak + 10 Free Meals

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.

Tags:

Carb Smart

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Green Beans

1 unit

Yellow Squash

1 unit

Shallot

1 unit

Lemon

10 ounce

Chicken Cutlets

1 tablespoon

Bold & Savory Steak Spice

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories430 kcal

Fat23 g

Saturated Fat8 g

Carbohydrate25 g

Sugar10 g

Dietary Fiber8 g

Protein36 g

Cholesterol130 mg

Sodium300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• 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.

• 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.

• 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.

• 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.