Categories: Meals

Ingredients

• 1/2 (1-lb.) pkg. steam-in-bag carrots
• 4 chicken breast cutlets
• 1 large egg, lightly beaten
• 2 tbsp. water
• 1 1/2 cups panko
• 3/4 tsp kosher salt, divided
• 2 tbsp. canola oil, divided
• 1/4 cup sliced shallot
• 1/2 cup chicken broth
• 1 tsp lemon zest plus 2 tbsp. fresh lemon juice
• 2 tbsp. unsalted butter
• 1 tbsp. chopped fresh tarragon, plus more for garnish

Directions

1. Preheat oven to 325. Cook carrots as directed, reserving remaining carrots for another use; set aside.

2. Pat chicken dry. Whisk together egg and 2 tbsp. water in a shallot bowl. Place panko on a plate. Dip cutlets into egg mixture, letting excess drip off. Sprinkle each cutlet with 1/8 tsp salt; dredge cutlets in panko to coat.

3. Heat 1 tbsp. oil in a large nonstick ovenproof skillet over medium-high. Cook chicken until browned, 2 to 3 minutes per side. Transfer skillet to oven; bake at 325 until cooked through, 6 to 8 minutes.

4. Meanwhile, heat remaining 1 tbsp. oil in a skillet over medium-high. Add shallot; cook, stirring often, until tender and golden, about 3 minutes. Stir in broth and lemon zest and juice. Bring to a simmer over medium-high; cook, stirring occasionally, until reduced to 1/4 cup, 3 to 4 minutes. Whisk in butter, tarragon and remaining 1/4 tsp salt until smooth. Add carrots; toss to coat. Divide carrots and chicken among 4 plates; spoon sauce over carrots. Garnish with tarragon.

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