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Photo: Eric Wolfinger
Active Time:30 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:45 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundchicken cutlets1poundtuna steak (1¼-1½ inches thick)1teaspoondried oregano1teaspoondried thyme1teaspoonsalt1teaspoonground pepper3tablespoonsextra-virgin olive oil, divided2clovesgarlic, thinly sliced¼cupdry white wine1tablespoonbutter1lemon, sliced, plus wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1poundchicken cutlets
1poundtuna steak (1¼-1½ inches thick)
1teaspoondried oregano
1teaspoondried thyme
1teaspoonsalt
1teaspoonground pepper
3tablespoonsextra-virgin olive oil, divided
2clovesgarlic, thinly sliced
¼cupdry white wine
1tablespoonbutter
1lemon, sliced, plus wedges for serving
DirectionsPat chicken and tuna dry with paper towels. Sprinkle with oregano, thyme, salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add the chicken; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.Heat the remaining 1 1/2 tablespoons oil in the pan. Add the tuna; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 6 to 8 minutes. Transfer to a plate.Add garlic and wine to the pan; cook, stirring, for 1 minute. Stir in butter and cook until melted. Spoon the butter mixture over the chicken and tuna and top with lemon slices. Let stand at room temperature for 15 minutes. Thinly slice the chicken and tuna against the grain and serve with lemon wedges.Originally appeared: EatingWell Magazine, September 2021
Directions
Pat chicken and tuna dry with paper towels. Sprinkle with oregano, thyme, salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add the chicken; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.Heat the remaining 1 1/2 tablespoons oil in the pan. Add the tuna; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 6 to 8 minutes. Transfer to a plate.Add garlic and wine to the pan; cook, stirring, for 1 minute. Stir in butter and cook until melted. Spoon the butter mixture over the chicken and tuna and top with lemon slices. Let stand at room temperature for 15 minutes. Thinly slice the chicken and tuna against the grain and serve with lemon wedges.
Pat chicken and tuna dry with paper towels. Sprinkle with oregano, thyme, salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add the chicken; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.
Heat the remaining 1 1/2 tablespoons oil in the pan. Add the tuna; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 6 to 8 minutes. Transfer to a plate.
Add garlic and wine to the pan; cook, stirring, for 1 minute. Stir in butter and cook until melted. Spoon the butter mixture over the chicken and tuna and top with lemon slices. Let stand at room temperature for 15 minutes. Thinly slice the chicken and tuna against the grain and serve with lemon wedges.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)198Calories9gFat27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
