Use the same pan to heat zucchini, stirring constantly for about 5 minutes until it reaches desired texture. This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty-as well as slash calories and carbs. Garnish with lemon slices and fresh parsley. Transfer the chicken to a serving platter and spoon the sauce over the top. Taste the dish season with extra lemon juice, salt and pepper if desired. Return the chicken and any accumulated juices to the pan.
Add the juice of 1/4 lemon and sprinkle with capers. Reduce the heat to a simmer, add lemon slices and stir in butter. To thicken the sauce, add cornstarch slurry, whisking constantly. Continue to heat until the liquid is reduced by half.Īdd the chicken broth and bring to a boil.
Saute shallots until soft, about 1 minute, then add garlic and cook until fragrant, about 30 seconds.Īdd the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Simmer for a couple of minutes, stirring together until the mixture is creamy and well-combined. Reduce the heat to medium-low, and add the cream and pesto. Sauté for about 10 minutes, or until lightly browned. Add remaining teaspoon of oil to the pan. When the butter starts to bubble, add the garlic powder and chicken to the pan. To make the pan sauce, reduce the heat to low. While the chicken is cooking, prep the rest of your ingredients: Dice shallots, mince or crush garlic, open white wine, rinse capers, chop parsley and slice lemons. Transfer the chicken to a plate and cover with foil to keep warm. Add the chicken and brown on both sides, about 3 minutes per side. Add zucchini noodles back to skillet, as well as pour in the lemon juice mixture. olive oil, garlic cloves, salt, and black pepper. In a small bowl, combine the lemon juice, remaining 1 tbsp. Add tomatoes and parsley to skillet, lower heat to low, and simmer for about 5 minutes. In a 12-inch skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add diced chicken and cook until no longer pink, about 8 minutes. Season the chicken on both sides with salt and pepper, then dredge the cutlets in flour, shaking off any excess as you go. Meanwhile, add 1/2 cup flour to a shallow bowl. Let drain for 15 – 30 minutes, then gently squeeze to remove excess water. Place the zucchini “noodles” in a colander and toss with salt. If slicing, stop when you reach the seeds in the middle, which will make the noodles fall apart. Using a spiral vegetable slicer or a vegetable peeler, spiralize or cut zucchini lengthwise into long, thin strips.