Cassie’s Ruminations

Garlic Marinated Chicken Cutlets with Asparagus and Potatoes

Yet another good launching point from Everyday Food: Great Food Fast. I omitted most of the oil and all of the butter called for, and I cooked this in the oven, but I think the grill would add a great extra dimension of flavor. We added a little Frank’s Red Hot Sauce to the chicken at the table, and it was quite good too.

Garlic Marinated Chicken Cutlets with Asparagus and Potatoes
Serves 4

1.5 lbs thinly sliced skinless boneless chicken breast

For the marinade:
1/2 tbsp olive oil
2 tbsp white wine vinegar
3 cloves garlic, pressed
2 tbsp fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp black pepper

For the veggies:
1 large bunch asparagus, medium thick
1.5 lbs red potatoes, cut into 1/2 inch square chunks

For the garlic vinaigrette:
1/2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
large pinch each kosher salt and black pepper
1 garlic clove, pressed

Preheat the oven to 425 degrees F.

Place the potatoes in the center of a large square of foil and crimp shut. Place the asparagus in the center of another square of foil and crimp shut. Put the potatoes in the oven and roast for 15 minutes. Add the asparagus packet and roast for another 10 minutes. Check the potatoes. If they are fork tender, turn the oven to broil with a rack about 8 inches below the heat, otherwise let the potatoes cook for another 5-10 minutes. Leave the veggies in the oven as the broiler heats.

While the veggies are roasting, mix the marinade ingredients in a large zip top bag. When you add the asparagus to the oven, put the chicken in the bag and coat well. Let sit for 10-15 minutes, then place on a broiler pan or a cooling rack nested in a rimmed baking sheet.

When the broiler is hot, place the chicken underneath and cook for 5 minutes on each side or until cooked through and starting to brown.

While the chicken is cooking, pour the vinaigrette ingredients into a small jar, seal, and shake well to combine.

When the chicken is cooked, remove it and the vegetables from the oven. Place the chicken on a platter with the potatoes and let rest for 5 minutes before serving. Toss the asparagus with the vinaigrette and place next to the chicken on the platter. Serve warm.