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Chicken Cutlets with White Wine, Sage and Lemon Sauce over Mashed Potato

By Danielle Alvarez for OXO Australia

Chicken Cutlets with White Wine, Sage and Lemon Sauce over Mashed Potato
Chef Danielle Alvarez shows you how to make chicken cutlets with a white wine, sage and lemon sauce, served over mashed potatoes:

Danielle Alvarez is a Sydney based chef, recipe developer and cookbook author. Feeding people delicious, seasonal, responsibly sourced food and teaching people how to make the same delicious food for themselves is her purpose in life

“This is a dish I’ve probably made a hundred times at home, it’s one of my favourites and a total crowd pleaser!”

Chicken Cutlets with White Wine, Sage and Lemon Sauce over Mashed Potato Recipe

Makes 4 serves

Ingredients

  • 2 boneless, skinless chicken breasts, approximately 400-500g
  • ½ cup plain flour
  • 3 tbsp extra virgin olive oil
  • 2 tbsp drained capers (in brine or salted, if using salted, rinse them first)
  • 60g salted butter
  • 8 garlic cloves, smashed and peeled but kept in big chunks
  • About 20-30 fresh sage leaves
  • ¼ cup white wine
  • Juice and zest of 1 lemon
  • 100ml chicken stock
  • Salt and black pepper
  • 1kg mashing potatoes, (I like Dutch Cream or Desiree), washed well
  • 60g unsalted butter, diced and kept cold
  • 100ml milk
  • Salt

Method

  1. Peel the potatoes.
  2. Add the potatoes to a pot and cover with cold water. Season well with salt and boil until cooked.
  3. Drain the potatoes.
  4. Push the potatoes through a ricer. Stir heated milk into mash along with the cold diced unsalted butter and some salt. Stir with a wooden spoon or spatula to combine.
  5. Split the chicken breasts in half through the center so you are left with 4 thinner pieces of chicken.
  6. Place them in between two sheets of baking paper and use a mallet to bash the chicken until it is about 3-4mm thick.
  7. Dredge the chicken in the flour and then shake off any excess and set aside.
  8. 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.
  9. Remove chicken from pan and set aside. Add in capers and sage to sizzle and insfuse for 30 seconds, then add in white wine and chicken stock.
  10. Once reduced, add the chicken back in, coat it in the sauce and cook a further 2-3 minutes to finish cooking through.
  11. Plate with a bed of mashed potato and top with chicken and sauce. Enjoy!

Smart Tips

When you’re picking tongs to use for your cooking, think about the pan that they’re going to be going into. I like to use the nylon tip tongs from OXO because they’re not going to scratch my pan which is especially important in a non-stick pan.
OXO Tongs with Nylon Heads – 23cm

 

Discover other OXO products

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OXO Prep Y-Peeler

Make mashed potatoes, squeeze water out of cooked greens, press tomatoes for sauce and more. Disks are built in, so you don’t need to search for extra parts to adjust. Groove allows Potato Ricer to rest neatly on the edge of bowls and pots while you’re using it. Comes apart for easy cleaning. Stainless steel disk rotates easily to change puree consistency to fine, medium or coarse.
OXO 3-in-1 Adjustable Potato Ricer

 

Visit the OXO Chef in Residence landing page at oxoaustralia.com.au/chefs-in-residence-danielle-alvarez/ and discover more about Chef Danielle, her relationship with OXO and more of her delicious recipes!

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