I am busily preparing for the upcoming tour and didn’t feel all that inspired to cook last night. Which is when I turn to chicken. ( oddly enough its also what I turn to for comfort and Sunday afternoons ) I also had a lovely head of organic cauliflower in the fridge drawer so I decided a good puree would be an elegant and easy accompaniment to the family chook. I hope you enjoy it as much as we did.
1 pound of flattened chicken breasts, seasoned w salt, pepper
juice of a lemon
5 tbsp of butter
1 tbsp of veg oil
2 sage leaves, rolled and chopped lengthwise
1 head of Cauliflower, trimmed and chopped
1 c of half and half or milk
Salt and pepper
Take a saute pan and heat with half the butter and all the oil, adding in the seasoned chicken breasts when ready.
Take your cauliflower and steam in a micro steamer or stovetop steamer- Remove when pierced easily with a knife.
Turn chicken once, and allow to cook on both sides for roughly 3-4 minutes per side, or until when pierced juice runs clear.
Remove from pan and add 1 tbsp of butter to pan, and sage. When sage crispens, remove from heat and add back the chicken to pan.
Take Cauliflower and add to a blender, along with remaining butter, half and half and salt and pepper. Puree until smooth.
Add a large spoonful of Cauliflower puree and chicken and spoon sage pan jus over the chicken- Serve
This entry was posted on Saturday, September 19th, 2009 at 1:47 pm and is filed under If It Drizzles, Recent Recipes, Springtime. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
