Chicken Pomodoro, Green Beans, Carrots

Chicken recipe is adapted from Cuisine at Home magazine.

2 chicken breasts
salt
pepper
flour
2 T oil
3/4 c chicken broth, divided
2 T fresh lemon juice
1/2 c chopped tomato
2 T heavy cream (I'll use milk)
1/3 c green onions, sliced

1 can green beans

2 handfuls baby carrots

Cut chicken breasts in half lengthwise. Cover with a thick plastic wrap. Gently pound cutlets with the flat side of a meat mallet or with the back of a plate, until each cutlet is and even 1/4 inch thick. Season cutlets with salt and pepper, then dust with flour. Coat a pan with nonstick spray, add oil, and heat over medium-high. Saute cutlets on both sides. Transfer to a platter and pour fat off pan. Add 1/4 c broth to pan, scraping up browned bits. Cook until nearly evaporated. Add remaining broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate. Stir tomato and cream/milk into sauce. Heat through. Pour over cutlets. Garnish with green onions.

Steam baby carrots. Toss with a pinch of sugar, a teaspoon of butter, and salt and pepper.

Microwave green beans.

*We really enjoyed this recipe. The bright lemony sauce was a welcome relief in the middle of the winter doldrums. I had a little trouble getting my chicken cooked all the way through; I think I either didn't pound the cutlets long enough (Oh how I wish for a meat mallet!) or I didn't brown them long enough. Just watch out for undercooked chicken and pop it in the microwave if needed. Next time I'll do more pounding and browning up front.