Ingredients:
- 6 boneless, skinless chicken thighs
- kosher salt and black pepper
- 1/3 cup all-purpose flour (can use GF flour too)
- 1/4 cup grated parmesan
- 3 tablespoons extra virgin olive oil
- 1/2 cup low-sodium chicken broth
- 1/3 cup fresh lemon juice
- 12 fresh sage leaves
- 4 tablespoons salted butter
- 1 1/2 cups cherry tomatoes
Mashed Cauliflower
- 1 large head cauliflower, cut into florets
- 3 cloves garlic, minced
- 2-3 ounces cream cheese, at room temperature
- 2 tablespoons salted butter
Directions:
1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mixture
2. 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 a plate.
3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the pan and add to the plate with the chicken.
4. To the skillet, add the broth, stir with a wooden spoon scrapping all the brown bits from the pan. Bring to a simmer. Add the chicken and sage back to the pan to warm through. Add the tomatoes and cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the lemon juice, cook 1 minute. Season with salt and pepper.
5. 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.
6. 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.
7. To serve, spoon the mashed cauliflower onto plates. Add the chicken and sage. Then spoon over the pan sauce and tomatoes.
*Recipe adapted from Half Baked Harvest
boymomfoodie.mom 