Creamy Lemon Butter Chicken

This is a recipe from Hello Fresh, which is no longer on their website. It's a family favorite!

Serves: 4

INGREDIENTS:

• Olive oil
• 4 tbsp. butter
• 2 zucchini
• 4 scallions
• 2 lemons
• 2 tbsp Tuscan Heat Spice (can sub Italian seasoning with a dash of cayenne or chili powder)
• 20 oz chicken cutlets (can butterfly chicken breasts and pound to even thickness)
• Israeli couscous (or pearl couscous)
• 4 tsp Better than Bouillon roasted chicken base
• 1/2 cup Panko breadcrumbs
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• Kosher salt
• Fresh ground pepper

DIRECTIONS:

1. Preheat oven to 450 degrees. Slice zucchini into 1/3 in. rounds. Thinly slice scallions, separating the whites from the greens. Zest one lemon and half the other.
2. Roast zucchini on baking sheet with generous drizzle of olive oil, 1 tbsp Tuscan heat spice and salt and pepper to taste. Should be golden brown and tender when done - about 15 minutes on the top rack.
3. Pat chicken dry with paper towels, season with 1 tbsp Tuscan heat spice and salt and pepper to taste. Heat large drizzle of olive oil in large pan over medium-high heat. Cook chicken until browned and cooked through - 3-5 minutes per side (165 degrees internal temp). Transfer chicken to plate.
4. While chicken cooks, heat drizzle of olive oil in small pot over medium-high heat. Add scallion whites and cook until softened. Add couscous, stir until toasted (about 30 seconds). Add 1 1/2 cup water, 2 tsp Better than Bouillon and pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook for 6-8 minutes, or until couscous is tender. Keep covered off heat until ready to serve.
5. Once zucchini is done, turn on broiler to high. Sprinkle zucchini with Panko and mozzarella, then broil until brown and crispy (2-5 minutes). Watch carefully! 
6. Heat pan from chicken to medium-high heat and add 1/3 cup water, 2 tsp Better than Bouillon and a couple squeezes of lemon juice. Simmer until reduced, then add sour cream and 2 tbsp butter. Season with salt and pepper and remove from heat.
7. Add 2 tbsp butter, half lemon zest, juice from one lemon, half scallions greens, salt and pepper to couscous and stir well. 
8. Plate couscous, chicken and zucchini. Spoon sauce over chicken and top with remaining scallions greens and lemon zest to serve.