Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal. Source:, July 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.

  • Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.

Nutrition Facts

301 calories; 14.8 g total fat; 4.5 g saturated fat; 97 mg cholesterol; 252 mg sodium. 749 mg potassium; 8.9 g carbohydrates; 1.8 g fiber; 5 g sugar; 27.4 g protein; 693 IU vitamin a iu; 24 mg vitamin c; 29 mcg folate; 58 mg calcium; 1 mg iron; 49 mg magnesium;