top of page
by Melissa Stroumbakis
Her Home, His Word™
by Melissa Stroumbakis
Lemon-Basil Chicken Cutlets with Burst Tomatoes
A bright and flavorful meal that brings the warmth of the farmhouse kitchen to your family table with ease and grace.
Prep: 10 minutes
Cook: 15 minutes
Total: about 25 minutes
Serves: 4
Ingredients:
- 1½ lb boneless chicken breasts, sliced into ¼-inch-thick cutlets
⅓ cup all-purpose flour
¾ tsp kosher salt, divided
¼ tsp black pepper
2 tbsp olive oil
1 tbsp butter
1 pint cherry tomatoes, halved
2 garlic cloves, minced
½ cup low-sodium chicken broth
1 tbsp lemon juice
1 tsp finely grated lemon zest
¼ cup torn fresh basil
Method:
- 1. Season chicken with ½ tsp salt and pepper. Dredge lightly in flour and shake off excess.
2. Heat oil in a large skillet over medium-high. Cook chicken in two batches, about 2–3 minutes per side, until a food thermometer reads 165°F. Transfer to a clean plate.
3. Reduce heat to medium. Add butter, tomatoes and remaining ¼ tsp salt; cook 3 –4 minutes. Add garlic and stir 30 seconds.
4. Add broth, scrape up browned bits and simmer 2 minutes. Stir in lemon juice and zest. Return chicken and its juices; warm for 1 minute. Finish with basil off the heat.
At the table: Serve with microwave rice or couscous and bagged greens. Thinly slice the chicken earlier and refrigerate it separately from other ingredients. Parsley can replace basil.
Leftovers: Refrigerate promptly in shallow containers for up to 3 days. Reheat to 165°F.
Table note: A bright supper for the evening everyone arrives home hungry.
Table Note
Gather around and enjoy these vibrant flavors together.
Swaps
Parsley can replace basil. For a gluten-free version, use a gluten-free all-purpose flour blend for the light coating.
Storage
Refrigerate promptly in shallow containers for up to 3 days. Reheat leftovers to 165°F.
bottom of page