Ingredients
Method
- Rinse, pat dry, and season the chicken with salt & pepper on both sides.
- Mix the flour and parmesan in a bowl and dredge the chicken in the flour mix, pressing it onto the meat.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and sear on both sides until golden & cooked throughout- about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter, sage, and lemon slices. Sear the sage until crisp, and the lemon slices until they're browned on each side, about 2 minutes. Remove the sage and lemon from the pan- set aside.
- Again in the same skillet, add the tomatoes, thyme leaves, and a big pinch of salt and pepper. Cook until the tomatoes begin to pop & crack, about 5-6 minutes. Pour in the wine and lemon juice, cook an additional 2-3 minutes, until it slightly thickens. Return the chicken to the pan and simmer for 2-3 minutes or until warmed throughout.
- Make the whipped cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, about 12 minutes.
- Drain the cauliflower and combine the florets, garlic, cream cheese, and butter in a food processor or high powered blender. Pulse until smooth and creamy- around 2 to 3 minutes. Season with salt & pepper to taste.
- Plate the food. Spoon the mashed cauliflower onto plates or shallow bowls. Add the chicken, sage, tomatoes, and lemon slices. Then spoon the pan sauce over the dish as preferred. Top with fresh thyme, salt, & pepper.
Notes
*I adapted this recipe from Sage Lemon Butter Chicken Piccata from Half Baked Harvest.