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Main Ingredient: Chicken
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Prep Time: 20 mins
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Cook Time: 30 mins
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Serves: 4
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Recipe by: OXO
Chicken Cutlets with White Wine, Sage & Lemon Sauce over Mashed Potatoes
With Chef in Residence Danielle Alvarez
Method:
- Peel the potatoes.
- Add the potatoes to a pot and cover with cold water. Season well with salt and boil until cooked.
- Push the potatoes through a ricer. Stir heated milk into mash along with the cold diced butter and some salt. Stir with a wooden spoon or spatula to combine.
- Split the chicken breasts in half through the center so you are left with 4 thinner pieces of chicken.
- Place them in between two sheets of baking paper and use a mallet to bash the chicken until it is about 3-4mm thick.
- Dredge the chicken in the flour and then shake off any excess and set aside.
- When the pan is hot, add olive oil and butter before adding the chicken and cook for 2 minutes per side, until it is slightly golden.
- Remove chicken from pan and set aside. Add in capers and sage to sizzle and infuse for 30 seconds, then add in white wine, chicken stock, lemon zest and lemon juice.
- Once reduced, add the chicken back in, coat it in the sauce and cook a further 2-3 minutes to finish cooking through.
- Plate with a bed of mashed potato and top with chicken and sauce. Enjoy!
