Sage Brown Butter Chicken with Mashed Cauliflower
Sage Brown Butter Chicken with Mashed Cauliflower. Keeping the cozy fall vibes going today with this chicken sautéed in a lemony, herby, brown buttery sauce. Topped with herby cherry tomatoes in a white wine sauce and paired with creamy mashed cauliflower. It’s the perfect comfy cozy dish for a late September dinner !!
Ok I am officially in fall mode this week. Judging by our dinners I guess you guys can tell. Not that I am giving up on summer just yet, but I have kind of just been craving all things fall. Especially all the fall veggies. Even though this dish is using up the summer tomatoes, you have the sage brown butter and lemony wine sauce, the cauliflower mashed, the buttery chicken.
When I think fall chicken, I always think either a buttery sage sauce or a creamy mushroom sauce. Today, I had tons of fresh sage, so brown butter sage it is. But make it even better with the herby tomatoes in a lemony white wine sauce and pair it with some creamy and absolutely delicious mashed cauliflower.
Don't knock the mashed cauliflower until you try it guys. I know I am a bit obsessed with cauliflower, but this recipe is seriously GOOD. You won’t even know you’re eating cauliflower and it’s actually super addicting. And make sure your drizzle that lemony, buttery, herby sauce alllll over the cauliflower because that is seriously the key.
Well guys, it’s another day closer to the weekend. Can you tell I'm counting down the days this week? I am just super excited for the plans I have, so yes a daily count down is totally necessary !! Happy Tuesday guys !!
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 sliced lemon
15 - 20 sage leaves
10 ounces cherry tomatoes
2 tablespoons thyme leaves
1 cup white wine
juice of 1 lemon
For the Mashed Cauliflower
2 heads cauliflower florets
4 ounces cream cheese
4 tablespoons butter
salt and pepper
Directions
Sprinkle the chicken with salt and pepper. Dredge in the flour. Heat the 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. Set aside.
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 the cauliflower to the bowl of a food processor. Add the butter, cream cheese, salt, and pepper. Puree until smooth.
Serve mashed cauliflower with the chicken. Spoon the sauce and tomatoes over top.
