Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, Skinless Chicken Breasts, sliced horizontally into thin cutlets (or pounded thin)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ¼ cup All-Purpose Flour (or almond flour for gluten-free)
  • 2 tablespoons Olive Oil, divided
  • 1 tablespoon Unsalted Butter
  • 1 medium Zucchini, halved lengthwise and sliced into ½-inch half-moons
  • 1 medium Yellow Squash, halved lengthwise and sliced into ½-inch half-moons
  • ¼ cup Yellow Onion or Shallot, finely diced
  • 3 cloves Garlic, minced
  • ½ cup Dry White Wine (such as Sauvignon Blanc) OR extra Chicken Stock
  • 1 ½ cups Low-Sodium Chicken Stock
  • ½ cup Heavy Cream (Double Cream)
  • 1 whole Lemon, zest finely grated, then juiced (approx. 2 tbsp juice)
  • ½ cup Freshly Grated Parmesan Cheese, plus extra for garnish
  • 1 tablespoon Fresh Parsley, finely chopped, for garnish

Instructions:

  1. Prepare the Chicken: Pat the chicken cutlets dry. Combine salt and pepper with the flour in a shallow dish. Lightly dredge each chicken cutlet, shaking off any excess.
  2. Heat the Skillet: Add 1 tablespoon of olive oil to the 12-inch skillet and heat over medium-high heat until shimmering.
  3. Sear the Chicken: Place the chicken cutlets in the hot skillet, ensuring the pan is not crowded (work in batches if necessary). Sear for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C).
  4. Remove and Rest: Transfer the cooked chicken to a plate. Cover loosely with foil and set aside.
  5. Cook the Squash: Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the zucchini and yellow squash. Sauté over medium-high heat for 5–7 minutes until tender-crisp and lightly caramelised.
  6. Add Aromatics: Push the squash to one side of the pan. Add the diced onion/shallot and cook for 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant—do not let the garlic burn.
  7. Remove Vegetables: Transfer the vegetables to the plate with the chicken.
  8. Deglaze: Pour the white wine (or extra stock) into the hot skillet. Bring to a boil, scraping up any delicious browned bits (fond) stuck to the bottom of the pan. Reduce the liquid by half (about 2 minutes).
  9. Simmer the Base: Pour in the chicken stock and lemon juice. Bring to a gentle simmer and cook for 3–5 minutes until the sauce has reduced slightly.
  10. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust seasoning (add salt/pepper if needed).
  11. Add Zest: Stir in the lemon zest.
  12. Return Ingredients: Nest the seared chicken cutlets and the sautéed squash medley back into the sauce. Allow everything to gently simmer for 2–3 minutes to reheat and absorb the flavour of the sauce.
  13. Garnish and Serve: Garnish generously with fresh chopped parsley and a final sprinkle of grated Parmesan. Serve immediately.