So Delizioso Chicken Cutlets

🥘 Ingredients

• butter
  5 tbsp
• chicken cutlets
  2 pieces
• chicken stock concentrate
  2 unit
• grape tomatoes
  2 c
• italian cheese blend
  ¾ cup
• italian seasoning
  1½ tsp
• lemon
  2 pieces
• olive oil
  3 tbsp
• scallions
  2 pieces
• shallot
  1 piece
• yukon gold potatoes
  1 lb
• zucchini
  2 pieces

🍳 Cookware

• large bowl
• medium pot
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Zest one lemon , then cut both lemons in half. Pat chicken cutlets dry with paper towels. Place in a large bowl or zip-close bag along with zest, juice from 1 lemon, 1½ tsp italian seasoning , and 1 tbsp olive oil . Season with salt and pepper. Toss to coat, then set aside.

   lemon: 2 pieces, chicken cutlets: 2 pieces, italian seasoning: 1½ tsp, olive oil: 3 tbsp
2. 

   2

   Cut yukon gold potatoes into ½-inch cubes. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Meanwhile, trim and thinly slice scallions , separating whites from greens. Once potatoes are done, reserve ½ cup cooking water, then drain.

   yukon gold potatoes: 1 lb, scallions: 2 pieces
3. 

   3

   Return pot to low heat and add 2 tbsp butter and scallion whites. Cook, stirring, until softened ⏱️ 2 minutes . Return potatoes to pot and mash until smooth, adding cooking water as needed to loosen. Stir in italian cheese blend , then season with plenty of salt and pepper. Keep over low heat until meal is ready.

   butter: 5 tbsp, italian cheese blend: ¾ cup
4. 

   4

   While potatoes cook, halve grape tomatoes . Halve, peel, and slice shallot . Halve zucchini lengthwise. Scoop out seeds with a spoon and discard, then cut into ½-inch-thick half-moons. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until just softened ⏱️ 4 minutes . Add tomatoes, shallot, and 2 tbsp butter. Cook until softened ⏱️ 3 minutes . Transfer veggies to a second large bowl and wipe out pan.

   grape tomatoes: 2 c, shallot: 1 piece, zucchini: 2 pieces
5. 

   5

   Heat a large drizzle of olive oil in same pan over medium-high heat. Remove chicken cutlets from marinade, shaking off excess. Season all over with salt, pepper, and remaining italian seasoning. Add to pan and cook until browned and cooked through ⏱️ 6 minutes per side. Work in batches if chicken won't fit easily. Remove from pan and let rest on a plate ⏱️ 3 minutes . Wipe out pan, return to medium-high heat, and stir in ½ cup water and chicken stock concentrate .

   chicken stock concentrate: 2 unit
6. 

   6

   Stir 2 tbsp butter and a big squeeze of lemon into pan. Simmer until reduced ⏱️ 3 minutes . Season with salt and pepper. Stir in any juices released by chicken. Stir half the scallion greens into potatoes in pot, then divide between plates along with veggies and chicken cutlets. Spoon pan sauce over everything. Garnish with remaining scallion greens.