Herb-Roasted Chicken Cutlets with Glazed Carrots & Mashed Potatoes
Using boneless skinless chicken is always a healthy protein option. When you cook it up using fresh herbs, that’s really eating smart and healthy.
Herb-Roasted Chicken Cutlets
- 1/4 cup chopped fresh dill or chervil leaves
- 1/2 cup chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 3 tablespoons butter, extra virgin olive oil, or a combination
- About 1 & ½ pounds boneless chicken (breasts, cutlets, tenders, thighs, or legs), pounded to uniform thickness if necessary
- 1 cup chicken or vegetable stock or water, plus a little more if needed
Heat the oven to 325°F.
Mix the herbs with some salt and pepper; set aside about a tablespoon of this mixture and put the rest on a plate.
Put the butter and/or olive oil in a baking dish and put in the oven; roll the chicken in the herb mixture. When the butter melts or the oil is hot, add the chicken and stock and return the pan to the oven.
Roast the chicken, turning once or twice, until it is cooked through, about 15 minutes, perhaps longer for thighs (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink).
Remove the pan from the oven and transfer the chicken to a warmed plate.
If the juices remaining in the pan are thin, return the pan to the stove and cook over high heat for a minute or two to thicken them.
Garnish the chicken with the remaining herb mixture and serve with some of the sauce spooned over the top.
Add additional herbs like tarragon, chive, sage, etc.
Cut a small pocket through the side of the breast and stuff with butter mixed with herbs.
- 1 pound carrots, more or less, cut into coins or sticks
- 2 tablespoons butter or extra virgin olive oil
- Salt and freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice (optional)
- Chopped fresh parsley, dill, mint, basil, or chervil
- leaves for garnish (optional)
Combine the carrots with the butter or oil in a saucepan with a bottom no more than 6 inches in diameter.
Sprinkle with salt and pepper. Add about 1/3 cup water (or white wine or stock if you prefer).
Bring to a boil, then cover and adjust the heat so the mixture simmers.
Cook, more or less undisturbed, until the carrots are tender and the liquid is pretty much gone, 10 to 20 minutes.
Uncover and boil off the remaining liquid, then add the lemon juice if you’re using it.
Taste and adjust the seasoning; serve hot.
Quick-Glazed Carrots with Orange and Ginger.
Add 1 tablespoon minced or grated fresh ginger to the initial mix; use freshly squeezed orange juice in place of water. Garnish with a teaspoon or more of grated orange and/or lemon zest.
Quick-Glazed Carrots with Walnuts.
Add 1 tablespoon packed brown sugar, 1 teaspoon minced garlic (optional), and 1 cup walnut halves.
Ultimate Mashed Potatoes
- 2 pounds Russet Potatoes peeled and cut into 1 inch pieces
- 1/2 pint heavy cream
- 2-4 ounces butter
- salt and pepper as needed
In a large pot combine the potatoes with enough water to cover by an inch. Add salt until you can just taste it.
Bring to a simmer and cook until the potatoes are completely cooked (20-25 minutes).
Drain the potatoes and put back in the pot on low heat to cook out the moisture, you can tell if there is a lot of moisture by the amount of steam coming from the potatoes.
Meanwhile heat the cream and butter together.
Pass the potatoes through a food mill, a potato ricer or a heavy steel sieve. This allows the starch granules to separate and give you potatoes that are as light as clouds.
Using a wooden spoon beat in the hot cream and butter until it’s all fully incorporated.
Season with salt and pepper.
½ cup chopped basil, dill, chives, scallions, tarragon
1 cup cooked peas, roasted corn, roasted red bell pepper
1 cup grated cheddar, cream cheese, gruyere, boursin, Goat cheese
1 cup sautéed onions, shallots and garlic