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Pan-fried chicken on roasted cauliflower with lemon and mustard sauce

Name: Pan-fried chicken on roasted cauliflower with lemon and mustard sauce
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4
Ingredients: 1 cauliflower (about 800g), trimmed; 2 tablespoons olive oil; 8 chicken breast minute steaks (about 80-100g each) (see note); 80g unsalted butter, chopped; 1 garlic clove, thinly sliced; 1 lemon, cut into 6 wedges; 1 tablespoon Dijon or wholegrain mustard; 1/4 cup slivered almonds, toasted; 2 tablespoons roughly chopped flat-leaf parsley

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Pan-fried chicken on roasted cauliflower with lemon and mustard sauce

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by Kate Nichols

Food producer

Oct 03, 2015

Treat this family to this beautiful home-cooked meal that will keep them coming back for more.

1 cauliflower (about 800g), trimmed
2 tablespoons olive oil
8 chicken breast minute steaks (about 80-100g each) (see note)
80g unsalted butter, chopped
1 garlic clove, thinly sliced
1 lemon, cut into 6 wedges
1 tablespoon Dijon or wholegrain mustard
1/4 cup slivered almonds, toasted
2 tablespoons roughly chopped flat-leaf parsley

Method

1.

Preheat the oven to 200°C. Cut cauliflower into 3cm-thick slices, then slightly overlap in a small baking dish. Pour over 1/2 cup (125ml) water, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until golden and tender.
2.

Meanwhile, heat a large, lightly oiled frypan over medium-high heat. In 2 batches, cook chicken for 2 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm.
3.

Melt butter with garlic in a small pan over medium-low heat until frothy but not coloured. Whisk in juice of 2 lemon wedges, mustard, almonds and 2 tablespoons hot water. Bring to a simmer, then remove from heat and season to taste.
4.

Divide chicken and cauliflower among plates. Top with sauce and parsley and serve with lemon wedges.