[SWAP PORK CHOPS TO CHICKEN CUTLETS] MA/CA Only Compliant Cuban Chicken with Creamy Pan Sauce and Chipotle Lime Broccoli & Carrots

🥘 Ingredients

• Cuban Spice Blend
  1 tbsp
• broccoli
  1 lb
• butter
  2 tbsp
• carrot
  12 oz
• chicken
• chicken cutlets
  24 oz
• chicken stock concentrate
  2 unit
• chipotle powder
  1 tsp
• cooking oil
  5 tsp
• cream cheese
  4 tbsp
• garlic powder
  1 tsp
• lime
  2
• paper towels
• shallot
  2

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 425F. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into 1/2 inch thick pieces. Halve, peel, and finely chop shallot .

   carrot: 12 oz, shallot: 2
2. 

   2

   Toss broccoli and carrot on a baking sheet with a large drizzle of cooking oil , half the garlic powder , as much chipotle powder as you like (we used 1/4 tsp, 1/2 tsp for 4 servings), salt and pepper. Roast on top rack until browned and tender, ⏱️ 15 minutes .

   broccoli: 1 lb, carrot, cooking oil: 5 tsp, garlic powder: 1 tsp, chipotle powder: 1 tsp
3. 

   3

   While vegetables are cooking, pat chicken cutlets dry with paper towels and season all over with half of the Cuban Spice Blend . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add chicken cutlets ; cook until browned and cooked through, ⏱️ 6 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Turn off heat; transfer chicken to a plate. Wipe out pan and remove from heat.

   chicken cutlets: 24 oz, paper towels, Cuban Spice Blend: 1 tbsp, cooking oil, chicken cutlets, chicken
4. 

   4

   Keeping same pan off heat, add a drizzle of cooking oil and shallot ; cook, until lightly browned, ⏱️ 2 minutes . TIP: The residual heat from the pan should thicken sauce by itself; if not, briefly return pan to medium-low heat to thicken. Add 1/4 cup water (1/3 cup for 4 servings), chicken stock concentrate , cream cheese . Cook, whisking continuously, until sauce has thickened, ⏱️ 3 minutes . Once sauce has thickened, stir in butter . Taste and season with salt and pepper if desired.

   cooking oil, shallot, chicken stock concentrate: 2 unit, cream cheese: 4 tbsp, butter: 2 tbsp
5. 5

   Slice chicken crosswise. Divide broccoli and carrot and chicken between plates. Top chicken with sauce and squeeze desired amount of lime juice on roasted vegetables.

   chicken, broccoli, carrot, lime: 2
6. 6

   Serve.