Name: Pan-Seared Chicken Cutlets with Herb Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp ghee; 1 tsp extra virgin olive oil; 1 tbsp fresh parsley; 1 clove garlic clove; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup green beans; 0.5 cup cherry tomatoes; 1 tsp lemon juice

Nutrition

Per serving

453 calories

Protein: 46g; 41% of calories
Carbs: 13g; 11% of calories
Fat: 25g; 48% of calories

Instructions

Prep 10 min · Cook 10 min

Slice the chicken breast into thin cutlets and pound them to an even half-inch thickness.
Season both sides of the chicken cutlets evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat.
Place the chicken in the skillet and sear for 3 to 4 minutes per side until deeply golden and cooked through.
Transfer the chicken to a plate and add the green beans and cherry tomatoes to the same skillet with a tablespoon of water.
Cover the skillet for 2 minutes to steam the vegetables until the beans are crisp-tender and tomatoes begin to burst.
Remove the vegetables from the pan and reduce heat to low; add the ghee, minced garlic, and chopped parsley.
Stir the herb butter for 30 seconds until fragrant, then whisk in the lemon juice.
Plate the chicken and vegetables, drizzling the warm herb butter over the entire dish before serving.

Nutrition

Ingredients

Instructions

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