Crisp boneless, skinless chicken breasts are so easy to make into cutlets. When topped with a different sauce, the dishes you can serve are almost endless. In this recipe, I make a sauce of that reminds me of the south of France and serve Chicken Cutlets with Sauce Provence.
The South of France
As summer quickly ends I think wistfully about our trip to the South of France with the gently rolling hills and endless rows of lavender The fields stretch as far as your eye can see. Standing thigh deep in the middle of the fields to take photographs, all you can hear is the constant buzzing of busy bees. No traffic, no city noise to ruin the postcard picture, just the blissful French countryside.
Herbs de Provence
Traveling throughout the south of France you see little crocks of a dried herb blend called Herbs de Provence. It’s a blend I love to cook with. A traditional blend of Mediterranean herbs such as rosemary, fennel, thyme, savory, basil, tarragon, dill, oregano, lavender, chervil and marjoram, this blend echoes the sunny flavors of the South of France. It’s great with poultry, meats, soups and stews. When you buy Herbs de Provence, be sure it has lavender in the mix. For me, it’s not the same without the lavender, which adds an amazing floral yet savory note.
Chicken Cutlets with Sauce Provence
Here is one of my favorite ways to use Herbs de Provence – Chicken cutlets with what I call Sauce Provence and and roasted red potatoes. To create chicken cutlets, slice boneless, skinless breast in half horizontally, creating two equal thin cutlets.
Season cutlets with salt, pepper and granulated garlic and sauté in a little olive oil or oil and butter combination. Cook until a golden crust starts forms. Turn cutlet over and cook until just done, another minute or two. Remove cooked cutlets to a warm place and keep warm while you make the sauce with tomatoes, fennel, black olive and wine.
Side Dish – Roasted Red Potatoes
These potatoes are so simple, it’s not really even a recipe. Simply quarter medium sized red potatoes and toss with a little olive oil, kosher salt and a generous sprinkling of Herbs de Provence. Roast on a rimmed metal baking sheet until golden outside and tender in the middle. Try some Herbs de Provence and add French flair to simple chicken cutlets.
Chicken Cutlets with Provence Sauce
- 1 ½ pounds boneless skinless chicken breasts
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
- 1/3 cup all-purpose flour or coconut flour
- 3 tablespoons olive oil
- 1/2 small onion finely chopped
- ½ small fennel bulb cored and diced fine
- 2 garlic cloves finely minced or pressed
- 2 teaspoons Herbs de Provence
- ½ cup chicken broth
- ½ cup dry red wine
- 1 14-ounce can petite diced tomatoes juice reserved, drained
- 10 pitted Kalamata olives drained and chopped fine
- ¼ cup fresh basil leaves chopped fine
- 1 tablespoon fresh chopped parsley optional
- With the rounded (smooth) side of the chicken breast up, place your hand on top of the chicken breast to hold it in place. Starting at the thick end, slice the chicken breasts in half horizontally through the center aiming for two evenly thin pieces, creating cutlets. Season the cutlets lightly with salt, pepper and granulated garlic. Dust with all flour on both sides and shake off excess. Set aside on a piece of wax paper or a plate.
- Add 2 tablespoons of olive oil to a medium sauté pan. Heat until (but not smoking) and add the chicken cutlets, smooth side down first. Cook until a golden crust starts forms. Turn cutlet over and cook until just done, another minute or two. Keep cutlets warm while you make the sauce. Turn heat down to medium low.
- For the sauce, add remaining tablespoon of olive oil to the pan. When warm, add the onion and fennel. Season with a little salt and pepper. Cook until it’s soft and translucent, abut 2 minutes. Add the garlic and cook about 30 seconds. Add the Herbs de Provence, broth and wine. Cook until liquids are reduced then add the tomatoes. Cover and simmer on low heat until thickened, just a few minutes. When ready, stir in the olives, basil and parsley. Serve over the chicken along side the potatoes.