So, yesterday, I mentioned that we are cutting down on red meat and I need to find ways to make chicken exciting. Today, I am going to present you 3 recipes; protein and the works on a plate! The result, was truly divine! Chicken Cutlets with Herb Butter, Creamy Mashed Potatoes and Steamed Carrots.
For Creamy Mashed Potatoes (Serves 4)
2 pounds Russet Potatoes, peeled and cut into 1″ cubes
4 cups water
2 teaspoon salt
4 tablespoon unsalted butter
1/2 can 10 oz Campbell’s Cream of Mushroom
For Steamed Carrots (serves 4)
1 pound carrots, peeled and cut into 1″ chunks
1 cup water
For Chicken Cutlets and Herb Butter (serves 2)
1/4 cup all-purpose flour
2 pieces of Chicken Breast (1 pound total), each sliced thinly into 3 pieces
Coarse salt and ground pepper
2 tablespoons olive oil
3/4 cup dry white wine
2 tablespoons cold butter, cut into pieces
3 tablespoons finely chopped fresh parsley or mint (or a combination)
First, place the potatoes and 4 cups of water into a pot with 2 teaspoon salt. Place onto the stove, turn the heat on high and bring to a boil. Once boiling, continue to cook for another 8 minutes or until the potatoes are soft and cooked through.
Whilst you have the potatoes going, place the carrots into a microwavable dish with the cup of water. Set this aside. I am going to share with you my cheat, steamed carrots.
Now, get on with the chicken cutlets by placing flour in a shallow dish. Next, season the thinly sliced chicken breasts with salt and pepper and dredge them in flour.
Just about now, the potatoes will already be cooked. Remove from heat and drain. Return potatoes to the pot. Add 4 tablespoon butter in pieces and using a potato masher, mash well. Next, add the cream of mushroom and stir to combine. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
At this time, place the carrots into the microwave oven and cook on high for approximately 6 minutes. They should be soft, not too crunchy and ready just about the same time as the chicken.
Cook chicken in batches until browned, for about 1 to 3 minutes per side. Add more oil to skillet if needed. Once cooked, transfer chicken to a plate and tent it with foil.
After all the chicken slices have been cooked, add the white wine and accumulated juices from the chicken on the plate to the skillet and boil until the liquid has reduced by half, for approximately 4 minutes. At this time, add chicken and turn to coat. Now, remove skillet from heat and swirl in butter and herbs. Season with salt and pepper to taste.
Finally, plate them all and enjoy!!!
(Chicken Cutlets and Herb Butter recipe from Martha Stewart)