Lemon Chicken Scallopini with Instant Couscous and Green Beans

Tender chicken cutlets pan-seared to golden perfection, bathed in a bright lemon-butter sauce with capers, served alongside fluffy instant couscous and steamed green beans for a complete and speedy meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.49/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• comfort food

Ingredients

• 2 pound chicken breast (boneless, skinless, pounded thin)
• 0.5 cup all-purpose flour
• 1.5 teaspoon salt
• 1 teaspoon black pepper (ground)
• 4 tablespoon olive oil
• 1 tablespoon garlic (minced)
• 2 cup chicken broth (low-sodium)
• 0.5 cup lemon juice (fresh)
• 2 tablespoon capers (drained)
• 4 tablespoon butter (unsalted)
• 0.25 cup fresh parsley (chopped)
• 2 package green beans (frozen, 12-ounce)
• 2 cup instant couscous

Instructions

1. Pat the chicken breast cutlets dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each cutlet lightly in all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken cutlets in batches (to avoid overcrowding the pan) for 3-4 minutes per side, until golden brown and cooked through. Remove cooked chicken to a plate and keep warm.
3. While the chicken cooks, prepare the instant couscous according to package directions, typically by boiling water, adding couscous, covering, and letting it stand for 5 minutes. Fluff with a fork.
4. Also, steam the frozen green beans according to package directions, typically in the microwave or on the stovetop, until tender-crisp. Drain any excess water.
5. Add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
6. Pour in the low-sodium chicken broth and fresh lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the capers and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
7. Reduce heat to low and whisk in the unsalted butter until melted and the sauce is slightly thickened. Stir in the chopped fresh parsley.
8. Return the cooked chicken cutlets to the skillet and turn to coat them in the sauce. Serve immediately with the instant couscous and steamed green beans.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the chicken from drying out.

Nutrition (per serving)

• Calories: 453
• Protein: 35.3 g
• Carbohydrates: 39.5 g
• Fat: 15.6 g
• Fiber: 3.8 g
• Sodium: 719 mg
• Saturated Fat: 5 g
• Cholesterol: 83 mg