Pan fried chicken on roasted cauliflower with lemon and mustard sauce

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How to make Pan fried chicken on roasted cauliflower with lemon and mustard sauce

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:22
  • Total Time : 0:32

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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Divide chicken and cauliflower among plates. Top with sauce and parsley and serve with lemon wedges.

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