Lemon Chicken Primavera Recipe
Seared chicken cutlets, Rene mushrooms, peppers, tomatoes and sauteed squash noodles, lemon butter sauce.
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Ingredients
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Main Ingredients
Lemon Butter Sauce
Method
Preparation
- 1
Prepare the Vegetables
Spiralize the zucchini into noodles using a spiralizer and set aside. Slice the Rene mushrooms and bell peppers into thin strips. Halve the cherry tomatoes.
- 2
Prepare the Chicken
Pat the chicken cutlets dry with paper towels and season both sides with salt and black pepper.
Cooking
- 3
Cook the Chicken
In a large skillet over medium-high heat, melt 50 grams of butter. Add the seasoned chicken cutlets and sear for about 4-5 minutes on each side until golden brown and fully cooked. Remove from skillet and set aside.
- 4
Sauté the Vegetables
In the same skillet, add the remaining 50 grams of butter. Add the sliced Rene mushrooms, bell peppers, and cherry tomatoes. Sauté for about 5-7 minutes until the vegetables are tender.
- 5
Add Zucchini Noodles
Add the spiralized zucchini noodles to the skillet and cook for an additional 2-3 minutes until just tender.
- 6
Make the Lemon Butter Sauce
In a small bowl, combine the lemon juice, minced garlic, chopped parsley, salt, and black pepper. Pour this mixture into the skillet with the vegetables and stir well to combine.
- 7
