Tomato-Basil Chicken Cutlets
Red-Skinned Mashed Potatoes
Ingredients
- 6 chicken cutlets (about 2 lb)
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 3 Tbsp jarred minced garlic
- 3 tomatoes, coarsely chopped
- 1 cup dry white wine (or use chicken broth)
- 3 Tbsp capers
- ¼ tsp crushed red pepper
- 3 Tbsp chopped fresh basil
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken, in batches, in hot oil over medium-high heat 3 minutes per side or until browned. Remove from skillet; keep warm.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add tomatoes; cook 1 to 2 minutes. Add wine, capers, and pepper; cook 5 minutes.
- Return chicken to skillet, and cook 5 minutes or until sauce is reduced by half and chicken is done. Stir in basil.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- ½ cup 2% reduced-fat milk
- 2 Tbsp butter
- ½ tsp garlic salt
- ½ tsp pepper
- 2 green onions, chopped
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a medium saucepan. Cook 12 to 14 minutes or until tender; drain. Add milk, butter, garlic salt, and pepper.
- Mash with a potato masher to desired smoothness. Stir in green onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
256
|
125
|
381
|
| Fat (g) | 9 | 4 | 13 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 5 | 19 | 24 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 370 | 225 | 595 |
Quick & Healthy Meal Plan
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