Jennifer Causey
Active Time
20 Mins
Total Time
25 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.

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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