Name: Sage Lemon Butter Chicken Piccata With Mashed Cauliflower. Recipe
Total time: 45 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Lightly breaded chicken, pan-seared with fresh sage, lemon, and butter and finished in a simple white wine pan sauce with burst cherry tomatoes.

How to make Sage Lemon Butter Chicken Piccata With Mashed Cauliflower. Recipe

Tieghan Gerard

Crawler

Indian

<p>Lightly breaded chicken, pan-seared with fresh sage, lemon, and butter and finished in a simple white wine pan sauce with burst cherry tomatoes.</p>

Non Vegetarian

Chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

Kosher Salt And Black Pepper

All purpose flour

Grated Parmesan

Extra virgin olive oil

Dry white wine, such as pinot grigio or sauvignon blanc

Fresh lemon juice + 1 addition lemon, sliced

Fresh Sage Leaves

Salted butter

Cherry tomatoes

Fresh thyme leaves

Capers

Large head cauliflower, cut into florets

Cloves garlic, smashed

Cream cheese, at room temperature

1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere. 2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter, sage, and lemon slices. Sear the sage until crisp, and the lemon until golden on each side, about 1 minute. Remove the sage and lemon from the pan and add to the plate with the chicken. 4. To the skillet, add the tomatoes, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine and lemon juice, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the pan and simmer for 5 minutes or until warmed through. 5. Meanwhile, make the mashed cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.6. In a food processor, combine the cauliflower, garlic, cream cheese, and butter, season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute. 7. To serve, spoon the mashed cauliflower onto plates. Add the chicken, sage and lemon slices. Then spoon over the pan sauce and tomatoes. Top with fresh thyme.

step 1

HalfBaked Harvest