Easy for Entertaining
Lemon-Basil Skillet Chicken Cutlets
Warm Bell Pepper Pasta Salad
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- ¼ cup all purpose flour
- ¼ cup olive oil
- 3 cloves garlic, minced
- 3 Tbsp chopped fresh basil
- 1 cup white wine (or use chicken broth)
- 2 Tbsp lemon juice
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Place flour in a shallow bowl; season chicken lightly with salt and pepper. Dredge chicken in flour, shaking off excess.
- Sear chicken, in batches if necessary, in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned. Remove chicken from skillet, and keep warm.
- Reduce heat to medium; add garlic, basil, wine, and lemon juice. Cook 5 minutes or until reduced by half. Return chicken to skillet, and cook until chicken is done.
Side Dish Ingredients
- ½ (16-oz) pkg whole-grain penne pasta
- 1 lemon
- ⅓ cup extra virgin olive oil
- 1 cup thinly sliced red onion
- ¼ cup chopped fresh basil
- 2 red bell peppers, thinly sliced
- ½ cup crumbled goat cheese
Side Dish Instructions
- Cook pasta according to package directions. Grate zest and squeeze juice from lemon. Toss together pasta, oil, lemon zest, lemon juice, and salt and pepper to taste. Stir in onion, basil, and bell peppers. Sprinkle with cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
