I’ll be perfectly frank with this one: this is a hack job.
You see, there’s this rooftop restaurant in Nashville that overlooks Bridgestone Arena. We love to do pretty much anything, so we travel there often for Predators games, concerts, SEC basketball games, Disney on Ice… If it’s a ticketed event, I’m probably pretty interested. And this restaurant, Sixty Vines? It’s right next door, with sixty wines on tap, and a lovely menu full of small plates and interesting pairings. Oh, and they take reservations. They’ve hooked me for life.
But really, it’s the crispy chicken cutlets with lemon cream and caviar that sunk its teeth into me. It starts with juicy chicken that’s lightly breaded and perfectly crispy, topped with a dollop of this lemon cream that doesn’t taste like bright and acidic like lemon juice, but smooth and round and just of lemon, almost like a lemon pie or pot au crème. I simply couldn’t put my finger on it until I started working on this recreation, then I figured it out: sugar. Sugar! Sugar, ugh. So simple. A tiny touch of sugar rounds out the acidic aggression of the lemon and makes it feel complete, like a lemon whipped cream that you get to call dinner.
Oh, we finish it with caviar, because, why not?! I mean, there’s like money reasons why not, but since this is a garnish, rather than the main character in an appetizer, you can skate by with the cheap stuff for sure. Or splurge on better caviar and live wildly in heady indulgence. We are feral! We cannot be tamed! We are women of the woods! With like, expensive tastes or whatever. Let us live.
Why you’ll love this: This recipe is an ode to magical flavors. The lemon crème is so far beyond whatever “lemon sauce” you’ve ever had on chicken before, but it’s much easier to make than, say, whatever “lemon sauce” you’ve ever had before. I love it so much. The caviar? The perfect luxe touch, and its function here means it’s OK to cheat with the cheap, cheap stuff. The chicken is perfectly crispy and juicy and serves as the best base for layering on more interesting twists on citrus, creaminess, and saltiness. The potatoes are easy to make and crispy on the outside, creamy on the inside. The chive butter? Rich, herby, easy to make - delightful.
Perfect for: A weekend date night or dinner party; a weeknight dinner when you need a little romance, magic, or pick-me-up.
What you do: Cut the chicken into thin breasts if necessary. Dredge the chicken and fry it up in a combo of oil and butter until golden, crispy, and just cooked through. Stir together crème fraîche, lemon zest, lemon juice, salt, and sugar until smooth. Eat a spoonful, just to make sure. OK, maybe another, just to be absolutely, positively sure. Dollop the lemon crème over the chicken and finish with a dainty spoonful of caviar.
The chicken: Two options here. Go with a simple dredging in flour for a beautifully golden cutlet or go full hog and do a full flour-egg-flour dip pattern for a delightful breading that serves as the perfect canvas for the lemon crème and caviar. My only real recommendation is to ensure that your breasts are quite thin. Either buy “thin breasts” outright, or buy regular and carefully cut it horizontally to produce two equally sized breasts that are half the original thickness.
The lemon crème: I highly recommend crème fraîche here, but you can get by with sour cream or even Greek yogurt.
The caviar: Oooh, I mean, if you’re going to absolutely force me to say that it’s optional, I’ll be so moved. But I really want you to spoon some on top. You deserve it, OK?! You have so many responsibilities.
The potatoes: Totally optional, but it makes a full meal this way. The chive butter pairs beautifully with the bright lemon crème, and the smashed edges are crispy and golden.
Storage: Ummmmm, if you plan ahead, you can absolutely store and reheat this beautifully. My recommendation, though, is to only top the chicken you plan to eat right then and there with the lemon crème and caviar, or it’ll melt and be generally weird. And no one wants microwaved caviar, OK? No one. So store the chicken naked, the lemon crème in an airtight container separately, and the caviar on its own, too.
Crispy Chicken with Lemony Crème & Caviar + Smashed Crispy Potatoes in Chive Butter
Serves 4-6
8 thin chicken breasts (or if you prefer, 4 regular ones butterflied to create two flatter, evenly sized pieces)
1/4 teaspoon garlic powder
Flour, for dredging (divided into two bowls if you want a full breading, otherwise about 1/4-1/2 cup in one wide, shallow bowl will work)
1-2 eggs (optional, for full breading)
4 tablespoons butter, divided
1 tablespoon olive oil
½ cup crème fraîche
1 teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon white sugar
1 ounce caviar (not salmon roe), optional
Smashed potatoes with chive butter
1 ½ pounds baby potatoes (Yukon gold or red are great choices)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon finely chopped fresh chives
Flaky salt and fresh cracked black pepper
Start with the potatoes:
Boil the potatoes: Start by placing the whole baby potatoes in a pot of salted water. Bring it to a boil and let it simmer for about 10–12 minutes, or until they’re fork-tender. Once done, drain them and let them cool a bit until you can handle them.
Smash gently: On a baking sheet lined with parchment paper or foil, take the bottom of a glass or measuring cup and gently press each potato until they’re slightly flattened but still holding their shape.
Crisp them up: Drizzle some olive oil over the smashed potatoes and season them with kosher salt and black pepper. Roast them in a preheated oven at 425°F for 20–25 minutes, flipping them halfway through, until they’re golden and crispy around the edges. Now’s a good time to head to start making the chicken (steps below).
Make the chive butter: While the potatoes are roasting, melt the butter in a small saucepan or in the microwave. Stir in 1 tablespoon of the chopped chives.
Toss and serve: Just before serving, drizzle the hot chive butter over the crispy potatoes. If you like, finish them off with a sprinkle of flaky salt. Enjoy your meal!
Make the chicken:
Prep even, thin chicken breasts: If you have regular boneless, skinless chicken breasts, carefully slice the breasts horizontally so you end up with four thinner cutlets. Make sure to trim off any excess fat. Generously season the chicken with salt and pepper, and don’t forget to sprinkle on some garlic powder.
Dredge the chicken: Next, give the chicken a light coating of flour. For a crispier coating, dredge lightly in flour, then coat in whisked egg, then dredge in a fresh bowl of flour that’s been seasoned with salt and pepper.
Sauté the chicken: In a skillet, heat 1 tablespoon of butter along with 1/2 tablespoon of olive oil over medium-high heat for each batch of chicken. Once the pan is nice and hot, cook the chicken pieces for about 4-5 minutes on each side until they turn a lovely golden brown. Remember not to overcrowd the pan; it’s best to work in batches. Once cooked, transfer the chicken to a plate and repeat the process.
Finish with lemon crème: Stir together crème fraîche, lemon zest, lemon juice, white sugar, and a pinch of salt. Scatter finished potatoes on serving plate, layer with crispy chicken. Dollop lemon crème on finished chicken, then spoon a little caviar on top. Magnifique.