Sage Chicken Picatta with Cauliflower Mashed Potatoes
This twist on picatta is a delicious comfort food that's easy to whip up and completely guilt-free
Ingredients
- Sage Chicken Picatta Ingredients
- 8 chicken cutlets
- 1/2 cup arrowroot flour
- Smallbox fresh sage
- 1/2 tbsp fresh thyme
- 1/2 cup white wine such as a pinot or sauvignon blanc
- 1/2 cup bone broth
- 1/2 lemon juiced
- 1/4 cup melted ghee
- 2 garlic cloves diced
- 1 tbsp onion powder
- salt and pepper to taste
- 1 container of cherry tomatoes
- Olive oil
- Cauliflower Mashed Potatoes Ingredients
- Head of cauliflower chopped
- 2 cloves of garlic chopped
- 1/4 cup almond milk
- 4 tbsp bone broth
- 1 tbsp fresh thyme
Instructions
- Cauliflower Mashed Potatoes
- In a steamer, add the cauliflower and cook until soft.
- Add the soft cooked cauliflower to a blender and add the remaining cauliflower ingredients. Blend for about 15 seconds or until everything is fully incorporated. Set aside.
- Sage Chicken Picatta
- Heat a large skillet with olive oil
- In a bowl, add the arrowroot flour and a dash of salt and pepper. Mix well.
- Season the chicken with salt and pepper and onion powder
- Dip with chicken in the flour mix on both sides and add to the skillet. Cook for about 5 minutes per side. Once cooked, set aside.
- In the same skillet, add the thyme, cherry tomatoes, and more olive oil and cook until the tomatoes start to blister about 5 minutes. Set aside.
- Add the ghee, garlic, and sage and cook until the sage is all crisped up and remove.
- Next, add the broth, lemon juice, and white wine scraping any brown bits. cook for about 4-5 minutes once slightly reduced.
- Add the chicken, sage, tomatoes all back int he skillet and cook for another 1-2 minutes.
- Serve alongside the cauliflower mashed potatoes and steamed green beans.