Pat chicken dry and season both sides with poultry seasoning and half the onion salt (reserve remaining for vegetables).

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

Cut broccoli into 1" bite-sized pieces. Trim discolored ends, if necessary.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots and 3 Tbsp. water to hot pan and bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and carrots are slightly tender, 3-5 minutes.

Uncover and add broccoli and half the butter (reserve remaining for sauce). Stir often until vegetables are tender and lightly browned, 3-5 minutes.

Stir in honey, chicken base, remaining onion salt, and a pinch of pepper. Stir often until vegetables are glazed, 1-2 minutes.

Remove from burner.

Return pan used to cook chicken to medium heat. Add remaining butter, 1 Tbsp. lemon juice, 1/4 tsp. lemon zest, capers, and a pinch of pepper to hot pan. Stir often, lightly smashing capers, and bring to a simmer.

Once simmering, remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over vegetables to taste. Bon appétit!