Sage Lemon Chicken Piccata with Mashed Cauliflower

This hit the spot last night! Nick and I couldn’t stop “Mmmm”ing the entire meal. It’s flavorful, buttery, and so so good!

INGREDEINTS

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
Salt & pepper
1/3 cup all-purpose flour (can use GF flour too)
1/4 cup grated parmesan
3 Tbsp extra virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup fresh lemon juice + 1 addition lemon, sliced
12 fresh sage leaves
4 Tbsp salted butter
1 1/2 cups cherry tomatoes
2 tablespoons fresh thyme leaves
2 Tbsp capers 

For the Mashed Cauliflower:

1 large head cauliflower, cut into florets
3 cloves garlic, smashed
2-3 ounces cream cheese, at room temperature
4 Tbsp salted butter

DIRECTIONS

• Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.

• Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

• To the same skillet, add the butter, sage, and lemon slices. Sear the sage until crisp, and the lemon until golden on each side, about 1 minute. Remove the sage and lemon from the pan and add to the plate with the chicken. 

• To the skillet, add the tomatoes, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine and lemon juice, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the pan and simmer for 5 minutes or until warmed through.

• Meanwhile, make the mashed cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.

• In a food processor, combine the cauliflower, garlic, cream cheese, and butter, season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute.

• To serve, spoon the mashed cauliflower onto plates. Add the chicken, sage and lemon slices. Then spoon over the pan sauce and tomatoes. Top with fresh thyme.