Tossed in a simple lemon-tarragon butter, these tender baby carrots are the perfect partner for quick-cooking chicken cutlets. If you can’t track down steam-in-bag carrots, microwave baby carrots until just tender, about 5 minutes.

Karen Rankin
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Credit: Jennifer Causey

Recipe Summary test

20 mins
25 mins
Serves 4 (serving size: 1 chicken cutlet and 2/3 cup carrots with sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Cook carrots according to package directions, reserving remaining carrots for another use; set aside.

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

  • Heat 1 tablespoon 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°F until cooked through, 6 to 8 minutes.

  • Meanwhile, heat remaining 1 tablespoon 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 teaspoon salt until smooth. Add carrots; toss to coat. Divide carrots and chicken among 4 plates; spoon sauce over carrots. Garnish with tarragon.

Nutrition Facts

475 calories; fat 19g; saturated fat 5g; protein 46g; carbohydrates 29g; fiber 5g; sugars 5g; sodium 601mg.