Chophouse-Style Chicken Cutlets

🥘 Ingredients

• black pepper
  ¼ tsp
• bold & savory steak spice
  1 unit
• butter
  1 tbsp
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• green beans
  8 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• salt
  ½ tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• zucchini
  10 oz

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Trim and halve zucchini lengthwise; slice into ½-inch-thick half-moons. Halve, peel, and mince shallot . Zest and quarter lemon .

   green beans: 8 oz, zucchini: 10 oz, shallot: 1 unit, lemon: 1 unit
2. 

   2

   Toss green beans on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper . Toss zucchini on empty side with a drizzle of cooking oil, salt, and pepper. Roast on top rack until tender ⏱️ 12 minutes .

   cooking oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   While veggies roast, pat chicken cutlets dry with paper towels; season all over with salt and bold & savory steak spice . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 3 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

   chicken cutlets: 12 oz, bold & savory steak spice: 1 unit
4. 

   4

   Heat a drizzle of olive oil in same pan over medium heat. Add shallot and cook, stirring, until softened and lightly browned ⏱️ 2 minutes . Stir in chicken stock concentrate and ¼ cup water. Bring to a simmer and cook until reduced ⏱️ 2 minutes . Remove from heat. Stir in sour cream and butter until melted and combined. Season generously with pepper.

   olive oil: 2 tbsp, chicken stock concentrate: 1 unit, sour cream: 2 tbsp, butter: 1 tbsp
5. 

   5

   Once veggies are tender, remove sheet from oven. Carefully toss green beans with lemon zest and a squeeze of lemon juice.
6. 

   6

   Divide chicken, zucchini, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.