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Pan-fried chicken on roasted cauliflower with lemon and mustard sauce
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Prep Time:
10 minutes
Cook Time:
22 minutes
Total Time:
32 minutes
Delight your loved ones with this irresistible homemade feast they'll crave.
Ingredients:
  • 1 cauliflower (about 800g), trimmed
  • 36.40 gm 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
  • 23.40 gm Dijon or wholegrain mustard
  • 62.50 ml slivered almonds, toasted
  • 40.00 ml roughly chopped flat-leaf parsley
Instructions:
  • - Preheat the oven to 200°C. - Slice cauliflower into 3cm-thick pieces and arrange them in a baking dish, slightly overlapping. - Add 1/2 cup (125ml) water, drizzle with oil, and season with salt and pepper. - Roast for 20 minutes or until golden and tender.
  • Heat a generous amount of oil in a large frypan over medium-high heat. Cook the chicken in two batches, 2 minutes per side or until fully cooked. Transfer to a plate, cover, and keep warm.
  • In a small pan over gentle heat, combine butter and garlic until the butter is frothy but not browned. Stir in the juice of 2 lemon wedges, mustard, almonds, and 2 tablespoons of hot water. Let it gently simmer, then take off the heat and season according to your taste.
  • Plate the chicken and cauliflower, generously drizzle the sauce over them, sprinkle with fresh parsley, and serve with lemon wedges on the side.

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