Chicken Cutlets With Julienned Vegetables
Chicken cutlets meet vibrant, julienned vegetables in this delightful dish, creating a healthy and visually appealing meal. The combination of balsamic vinegar and thyme adds a tangy depth to the tender chicken, making it perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Steam carrots and leeks in a large saucepan.
- Transfer to a serving platter and keep warm in the oven.
- Meanwhile, heat vegetable oil in a 12-inch skillet over medium-high heat.
- Sprinkle both sides of the chicken cutlets with salt and pepper.
- Add the cutlets to the skillet and sauté until fully cooked, about 1.5 minutes per side.
- Arrange the chicken on top of the vegetables and return to the oven.
- Add thyme and shallots to the skillet; cook for 2 minutes.
- Pour in chicken broth and balsamic vinegar.
- Bring to a boil and boil for 5 minutes, stirring and scraping up browned bits on the bottom of the pan.
- Pour sauce over the chicken.
- Serve with new potatoes.
Tips & Substitutions
For added flavor, marinate the chicken cutlets in the balsamic vinegar for at least 30 minutes before cooking. You can swap leeks for onions if needed, and use any seasonal vegetables like zucchini or bell peppers. Ensure the pan is hot before adding the chicken to get a good sear. To enhance the dish, consider serving with a side of Easy Chicken Barbecue for a contrasting flavor.
Serving Suggestions
Serve the chicken cutlets on a bed of the steamed vegetables, drizzling the sauce over the top. This dish pairs wonderfully with new potatoes or a fresh salad for a complete meal. For a heartier option, consider serving alongside Baked Hash Browns, which can complement the flavors beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and vegetables in a skillet over low heat, adding a splash of chicken broth to prevent drying out. Cover with a lid to steam and heat through evenly. Alternatively, microwave in short intervals until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Cutlets With Julienned Vegetables contains roughly 448 calories, with 15g protein, 104g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (69% of the Daily Value), vitamin C (59% of the Daily Value), and iron (48% of the Daily Value). Note that it is relatively high in sodium, at 2097mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken cutlets for this recipe?
Yes, you can use frozen chicken cutlets. Just ensure they are fully thawed before cooking to ensure even cooking. You may need to adjust the cooking time slightly if they are still partially frozen.
What can I substitute for balsamic vinegar?
If you don't have balsamic vinegar, red wine vinegar or apple cider vinegar can be good substitutes. They will alter the flavor slightly but still provide acidity and depth. You might want to add a teaspoon of honey for sweetness if using a more acidic vinegar.
Can I prepare this dish ahead of time?
Yes, you can prepare the vegetables and chicken cutlets ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the vegetables and cook the chicken just before serving to ensure freshness and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).