Pan Fried Chicken with Roasted Cauliflower

Ingredients:

• 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

Instructions:

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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Photo Credit: southernfriedchickenrecipe.com