Chicken Scallopini

Ingrediente

12 oz. Carrots

12 Oz green beans

4 scallions

2 lemons

4 cloves of garlic

20 oz chicken cutlets

Chicken stock

3 tbsp sour cream

Instrucțiuni

Adjust rack to top and middle positions. Preheat oven to 450 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Zest and quarter lemon.

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Toss green beans on a separate sheet with a drizzle of oil, salt, and pepper. Roast carrots on top rack and green beans on middle rack until veggies are browned and tender, 20-25 minutes for carrots and 10-12 minutes for green beans.

Meanwhile, pat chicken dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2-inch thick. Season all over with salt and pepper, then sprinkle both sides with 1/4 cup flour (1½ cup for 4 servings) to evenly coat. Shake off any excess.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken; cook until browned, 4-5 minutes. Flip, add another large drizzle of oil, and cook until cooked through, 4-5 minutes more. (If chicken begins to brown too quickly, lower that heat!) Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of olive oil in same pan over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 1-2 minutes.

Add 1/4 cup water (1/3 cup for 4), stock concentrate, and a squeeze of lemon juice. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. Remove from heat; whisk in sour cream, lemon zest, and 1 TBSP butter (2 TBSP for 4). (If sauce seems too thick, add another splash of water.) Season with pepper.

Divide carrots, green beans, and chicken between plates. Top chicken with sauce and garnish with scallion greens. Serve with remaining lemon wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.