Pan Fried Chicken with Roasted Cauliflower

Wednesday, July 24, 2013

    • 8 chicken breast minute steaks, 3 ½ oz each
    • 1 cauliflower, about 1 ¾ lbs, trimmed
    • 1 garlic clove, thinly sliced
    • ¼ cup slivered almonds, toasted
    • 2 tablespoons flat leaf parsley, chopped
    • 1 tablespoon wholegrain or Dijon mustard
    • 3 oz unsalted butter, chopped
    • 2 tablespoons olive oil
    • 1 lemon cut into 6 wedges


    1. Preheat the oven to 390 degrees F.
    2. Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.
    3. Roast for 20 minutes or until golden.
    4. Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.
    5. Transfer to a plate and cover to keep warm.
    6. Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.
    7. Bring to a simmer then season to taste and remove from the heat.
    8. Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.

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