These moist and flavorful chicken cutlets only require 30 minutes from start to finish – and let me tell you – they are worth every minute! I have served Low Fat Chicken and Potatoes with Herb Sauce so many times, on so many occasions, and it has never disappointed. It is a great choice for entertaining due to the fact that it can easily be doubled, and the flavors are not too overpowering; so it is sure to please everyone at the party (even picky kids). The secret to getting the creamiest, silkiest sauce possible without adding extra calories is to make sure that butter is nice and cold (room temperature won’t blend as nicely).
Low Fat Chicken and Potatoes with Herb Sauce
Equipment
- oven
- 1 large skillet
- 1 platter
Ingredients
- 1½ pounds chicken cutlets
- 1½ pounds Red Bliss or Yukon gold potatoes, cut into ½ inch chunks
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons well chilled, unsalted butter
- ¼ cup reduced sodium chicken broth (or dry white wine, if you’d like a little more “tang”)
- 1 tablespoon each fresh chopped rosemary, chives, tarragon and parsley
Instructions
- Preheat oven to 425 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the potato chunks to the skillet and cook for about 15 minutes, stirring occasionally until golden. Remove the potatoes from the heat and transfer them to a glass baking dish; sprinkle with the salt, and then place in the oven to bake for 10 minutes.
- While the potatoes are in the oven, reheat the skillet over medium-high heat (no need to rinse it in between). Season the chicken breasts with black pepper and place them in the skillet for 3 - 4 minutes on each side (until cooked through and lightly browned on each side).
- Remove the chicken to a platter and cover to keep warm. Add the chicken broth (or wine) to the skillet, reduce the heat and simmer for 2 minutes, stirring constantly.
- Add one tablespoon of the butter and continue to stir constantly until completely blended. Repeat this with the second tablespoon of butter.
- Remove the skillet from the heat and add the herbs, stirring to combine. Add the potatoes to the chicken on the serving platter, and spoon the sauce evenly over top of both.
Video
Notes
Cooking Tips
Achieve culinary success with your Low Fat Chicken and Potatoes with Herb Sauce by following these handy cooking tips. From ensuring perfect seasoning to avoiding common mistakes, these insights will help you create a dish that’s bursting with flavor.
- Seasoning Sensation: To infuse the chicken with maximum flavor, generously season it with salt and pepper before cooking. The seasoning not only enhances the taste but also helps to create a delicious crust on the chicken as it cooks. Don’t be afraid to be liberal with the seasoning, as it can truly elevate the dish.
- Golden Brown Goodness: When searing the chicken, make sure the pan is adequately preheated before adding the chicken. This will help achieve a beautiful golden brown crust. Avoid overcrowding the pan, as it can lower the temperature and result in steaming instead of searing. Cook the chicken in batches if necessary, ensuring each piece has enough space to develop that desirable caramelization.
- Herb Sauce Brilliance: When preparing the herb sauce, be sure to finely chop the herbs to release their aromatic oils. This will intensify the flavors and create a harmonious blend. Additionally, taste the sauce and adjust the seasoning if needed before pouring it over the chicken and potatoes. This allows you to customize the flavors according to your preference.
Serving Your Low Fat Chicken and Potatoes with Herb Sauce
Enhance your Low Fat Chicken and Potatoes with Herb Sauce experience with these delightful serving suggestions. From recommended sides to creative presentations, these ideas will elevate your dining experience to new heights.
- Complementary Delights: Serve your Low Fat Chicken and Potatoes with Herb Sauce alongside a refreshing green salad dressed with a tangy vinaigrette. The crispness of the salad will provide a delightful contrast to the flavors of the dish. Additionally, steamed vegetables such as broccoli or roasted asparagus make excellent accompaniments, adding a pop of color and nutritional value to your meal.
- Creative Presentations: Impress your guests by presenting the dish in a visually appealing manner. Arrange the chicken slices on a bed of creamy mashed potatoes, allowing the herb sauce to drizzle over both components. Garnish with fresh herbs, such as parsley or chives, to add a touch of vibrancy. This beautiful plating will make your Low Fat Chicken and Potatoes a feast for the eyes as well as the taste buds.
- Pairings with Perfection: To complement the flavors of Low Fat Chicken and Potatoes with Herb Sauce, consider serving it with a glass of crisp white wine, such as Sauvignon Blanc or Chardonnay. The citrusy and floral notes of the wine will harmonize with the herb-infused chicken and potatoes, creating a delightful culinary symphony. For non-alcoholic options, a refreshing glass of sparkling water infused with a squeeze of lemon or a sprig of mint can provide a light and cleansing accompaniment.
FAQs
Explore the answers to some commonly asked questions about Low Fat Chicken and Potatoes with Herb Sauce.
Can I store leftovers of this dish?
Absolutely! To store any leftover Low Fat Chicken and Potatoes with Herb Sauce, allow it to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to three days. Reheat gently in a covered skillet or in the oven at a low temperature, adding a splash of water or broth to prevent drying out.
Can I use boneless, skinless chicken thighs instead of chicken breasts?
Certainly! Boneless, skinless chicken thighs can be a wonderful alternative to chicken breasts in this recipe. They tend to be more flavorful and moist, making for a succulent dish. Adjust the cooking time accordingly, as thighs may require a few extra minutes to cook through.
Can I substitute the potatoes with a different vegetable?
Absolutely! While potatoes work wonderfully in this dish, you can experiment with other root vegetables such as sweet potatoes or parsnips. Just keep in mind that cooking times may vary, so adjust accordingly to ensure they are tender when the chicken is cooked.
Can I make the herb sauce in advance?
Certainly! You can prepare the herb sauce in advance and store it in the refrigerator for up to two days. When ready to serve, gently reheat the sauce in a saucepan over low heat, stirring occasionally until warmed through.
Can I use dried herbs instead of fresh ones?
Yes, you can use dried herbs as a substitute for fresh herbs in this recipe. However, keep in mind that dried herbs are more potent, so reduce the quantity by about half. Remember to crush or rub the dried herbs between your fingers before adding them to release their flavors.
Dive into a world of delectable flavors with Low Fat Chicken and Potatoes with Herb Sauce. We invite you to join us on a gastronomic adventure, and don’t forget to share the recipe and subscribe to our blog for future culinary inspirations.