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Pan-Fried Chicken with Cauliflower in a Mustard Lemon Sauce

Treat your family to this beautiful home-cooked chicken meal that will keep them coming back for more. Simple and Delicious!! Top rated recipe!!! Pan-Fried Chicken with Cauliflower in a Mustard Lemon Sauce is an excellent easy chicken recipe!

Looking for the most flavorful dinner made with no fuss and no mess? Hearty and tangy, this one-skillet Chicken with Cauliflower in a Mustard Lemon Sauce is an easy recipe to whip up for a family dinner.

Serve this Pan Fried Chicken with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.

Ingredients

Scale
  • 8 chicken breast minute steaks, 3 ½ oz each
  • 1 cauliflower, about 1 ¾ lbs, trimmed
  • 4 mushrooms, quartered
  • 1 garlic clove, thinly sliced
  • 1/4 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. Saute the mushrooms for 3 minutes. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the slivered 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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