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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Lemon Chicken Cutlets, Roasted Eggplant and Baked Herbed Cauliflower Smash

8 09 2011

This recipe is a tasty This Girl original! While this looks like mashed potatoes, it’s really cauliflower treated in a very similar way. By swapping out potatoes and cream for cauliflower and chicken broth, I kept this dinner healthier with a double serving of veggies. I love coming up with new ways to use cauliflower because it’s a veggie that can take on many flavors. Give this one a try kids – your meat and potato night will thank you for adding a new twist!

Lemon Chicken Cutlets, Roasted Eggplant and Baked Herbed Cauliflower Smash

The following makes 2 large portions:

  • 2 boneless skinless chicken breasts, butterflied in half all the way through (equaling 4 pieces of chicken total)
  • 1 small eggplant, cut into rounds ( I got 8 rounds total)
  • 1 bag frozen cauliflower
  • Chicken broth
  • Olive oil
  • Salt
  • Garlic powder
  • Juice and zest of one lemon
  • Chopped parsley
  • Chopped basil
  • Shredded mozzarella cheese
  • Panko breadcrumbs

Pre-heat oven to 400 degrees. Line a baking sheet with foil and scatter out the eggplant rounds. Drizzle with oil and season with salt. Roast in the oven 8-10 minutes per side, flipping half way through. You may need to add another drizzle of oil when you flip the eggplant over if they look too dry.

I butterflied these chicken breasts to help them cook faster as well as for additional flavor because it gives you a chance to season more of the chicken, but you could keep them whole if you want. Season one side of the chicken cutlets with salt, garlic powder and the zest of half a lemon. Heat a saute pan over medium-high heat and add chicken season-side down. Season the other side the same way while in the pan.

Cook the cauliflower according to the package. Drain and return to pan. Add some chicken broth (enough to have a little liquid left in the pan), salt and garlic powder and start to mash. The look should start to resemble smashed potatoes.  Toss with a few palm fulls of shredded mozzarella cheese and then add the mixture into a small casserole dish sprayed with cooking spray. Top the cauliflower smash with the chopped herbs and a good handful of panko breadcrumbs. Bake at 400 degrees for 10-15 minutes or until the breadcrumbs start to brown on the top.

I like to serve a lemon-wine sauce over the chicken, here’s how This Girl does it:

  • Melt 1 Tbsp unsalted butter in a small saucepan over medium heat. Add the juice of 1 lemon (use the one you just zested). Cook for a minute and then add some dry white wine – a few turns of the pan. Cook together for another few minutes. Finally, whisk in 2 Tbsp cold unsalted butter – the cold butter will help thicken the sauce.

To serve: Place the eggplant rounds on the bottom of the dish, next top with the chicken cutlets and serve the baked herbed cauliflower smash along side…finish by topping the chicken and eggplant with the lemon-wine sauce.