Sage Brown Butter Chicken with Cauliflower Mashed Potatoes
Sage Brown Butter Chicken with Cauliflower Mashed Potatoes. First of all, if you guys haven’t tried cauliflower mashed potatoes yet, do it. They are SO good, and paired with this buttery chicken and jammy herby tomatoes. Just so cozy and so delicious.
A good herby chicken dish in the fall or winter is always the perfect comfort food. This recipe happens to be made for chilly Monday nights. Monday’s are never fun, we all know that. So, throw in the perfect comfy and cozy chicken recipe and Monday night just got a little better. Don’t forget the mashed though. Whether you choose Cauliflower or potato, the mashed is super important.
Let’s talk about this cauliflower mash though. This was our first time trying it, and it definitely did not disappoint. It’s buttery and creamy, loaded with cream cheese. Serve it with the white wine sauce from the chicken and the jammy and herby tomatoes. OH, this is heaven!
Ingredients:
For the Chicken
1 1/2 pounds thin cut chicken cutlets
salt and pepper
1 cup flour
3 tablespoons olive oil
2 tablespoons butter + 4 tablespoons butter
1 cup white wine
juice of 1 lemon
1 sliced lemon
15 - 20 sage leaves
10 ounces cherry tomatoes
2 tablespoons thyme leaves
For the Mashed Cauliflower
2 heads cauliflower florets
4 ounces cream cheese
4 tablespoons butter
salt and pepper
Directions:
For the Chicken
Sprinkle chicken with salt and pepper, Dredge in flour. Heat olive oil and 2 tablespoons of butter in a skillet. When hot, add the chicken and sear on both sides until golden. Remove the chicken from the skillet.
Add butter, sage, and lemon slices to the same skillet. Cook until sage is crisp and lemon turns color on each side. Remove and add to the chicken.
In the same skillet add the tomatoes, thyme, salt, and pepper. Cook until the tomatoes are blistered. Pour in the wine and lemon juice. Cook until thickened. Add the chicken and sage back to the skillet and keep warm.
Meanwhile, make the mashed cauliflower. Add the cauliflower to a large pot of salted water. Cook until tender, about 15 minutes. Drain. Add back to the pot. Add the butter, cream cheese, salt, and pepper. Using an emersion blender, puree.
Serve mashed cauliflower with the chicken. Spoon the sauce and tomatoes over top.
