Active Time: 20 MinsTotal Time25 Mins
Yield: Serves 4 (serving size: 1 chicken cutlet and 2/3 cup carrots with sauce)
Tossed in a simple lemon-tarragon butter, these tender baby carrots are the perfect partner for quick-cooking chicken cutlets. If you can’t track down steam-in-bag carrots, microwave baby carrots until just tender, about 5 minutes.
Ingredients
- 1/2(1-lb.) pkg. steam-in-bag carrots
- 4(6-oz.) chicken breast cutlets
- 1large egg, lightly beaten
- 2 tablespoons water
- 1 1/2 cups whole-wheat panko
- 3/4 teaspoon kosher salt, divided
- 2 tablespoons canola oil, divided
- 1/4 cup sliced shallot
- 1/2 cup lower-sodium fat-free chicken broth
- 1 teaspoon lemon zest plus 2 Tbsp. fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh tarragon, plus more for garnish
Nutritional Information
- Calories 475
- Fat 19g
- Satfat 5g
- Unsatfat 12g
- Protein 46g
- Carbohydrate 29g
- Fiber 5g
- Sugars 5g
- Added sugars 0g
- Sodium 601mg
- Calcium 4% DV
- Potassium 17% DV
- Calories 475
- Fat 19g
- Satfat 5g
- Unsatfat 12g
- Protein 46g
- Carbohydrate 29g
- Fiber 5g
- Sugars 5g
- Added sugars 0g
- Sodium 601mg
- Calcium 4% DV
- Potassium 17% DV
How to Make It
Step 1
Preheat oven to 325°F. Cook carrots according to package directions, reserving remaining carrots for another use; set aside.
Step 2
Pat chicken dry. Whisk together egg and 2 tablespoons water in a shallow bowl. Place panko on a plate. Dip cutlets into egg mixture, letting excess drip off. Sprinkle each cutlet with 1/8 teaspoon salt; dredge cutlets in panko to coat.
Step 3
Heat 1 tablespoon oil in a large nonstick ovenproof skillet over medium-high. Cook chicken until browned, 2 to 3 minutes per side. Transfer skillet to oven; bake at 325°F until cooked through, 6 to 8 minutes.
Step 4
Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high. Add shallot; cook, stirring often, until tender and golden, about 3 minutes. Stir in broth and lemon zest and juice. Bring to a simmer over medium-high; cook, stirring occasionally, until reduced to 1/4 cup, 3 to 4 minutes. Whisk in butter, tarragon, and remaining 1/4 teaspoon salt until smooth. Add carrots; toss to coat. Divide carrots and chicken among 4 plates; spoon sauce over carrots. Garnish with tarragon.
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