Lemon-Sage Chicken Cutlets with Creamy Parm Polenta

5 12 2011

My post on facebook tonight says it all: “The chateau is filled with the aroma of talent! Yep, that would be me cooking!” I paired this chicken dish from the Food Network holiday mag with one of my go-to polenta recipes. Believe me, this meal will help you feel the talent too…and don’t be shy, it’s OK to brag a little 🙂

Lemon-Sage Chicken Cutlets with Creamy Parm Polenta

The following two recipes serve 2:

  • 2 large skinless, boneless chicken breasts (about 1 and 1/4 lbs)
  • Kosher salt and ground pepper
  • All-purpose flour for dredging
  • 2 large eggs
  • Juice of 1 lemon, plus wedges for serving (optional)
  • 3 Tbsp extra-virgin olive oil
  • 4 springs sage, leaves only
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 2 Tbsp unsalted butter (best if it’s cold)

Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. The chicken breasts I used must not have been as thick as what the recipe called for, because they were thin enough once I sliced in half. Either way, once you have them to the desired thickness, season with salt and pepper.

Pour some flour into a shallow dish and season lightly with salt. Lightly beat eggs with the lemon juice in another shallow dish.

Heat olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2-5 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about another 2-5 minutes (depends on the thickness – you want to make sure the chicken juice runs clear). Transfer the cutlets and sage to a paper towel-lined plate.

Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.

Transfer the chicken to a platter or individual plates. Serve along with the polenta recipe below and dress everyone with the pan sauce. Serve with lemon wedges if desired.

When you start the pan sauce above, also start the polenta recipe below:

  • 1 cup skim milk
  • 1 cup chicken broth
  • 1/2 cup yellow cornmeal
  • 1/4 cup parmesan, grated
  • 1 Tbsp olive oil
  • Salt to taste

Bring milk and broth to a boil in a saucepan over medium-high heat. Slowly whisk in cornmeal, reduce heat to low, and simmer until thick, 5 minutes, whisking constantly. Thin with water or more chicken broth if necessary. Off heat, finish with parmesan, oil and salt.




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