Tuesday, May 27, 2008

Chicken Breasts and Cauliflower Saute

Sometimes on a busy weeknight the fastest way to get dinner on the table is to pull out your skillet and make a quick chicken saute. To get the chicken to cook more quickly and evenly, I like to give them a bit of a bash on my cutting board until they are the same thickness all the way through. Just make sure to give the board a good wash and line it with parchment or something first so you don't transfer chicken juices to your veggies. Another trick? Do all of the above and then turn the board over for extra insurance. Personally, I have two boards-one for meat, one for veggies. That helps, too.

Adapted from Every Day Food

3 boneless, skinless, chicken breast 1/2's. (about 1 per person)
salt and pepper
3/4 lb of cauliflower (about 1/2-3/4 of a head), cut into small florets
1 onion, sliced
splash of white wine
2 cups grape tomatoes
3 tsp grainy mustard

Lay the chicken out onto a cutting board or other solid surface, cover with cling film or parchment, and gently bash it at bit with a rolling pin until the breasts are all about 1/2 inch thick.

Saute the chicken breast 1/2's in olive oil over medium heat until cooked through. Set aside. In the same pan, stirring occasionally, saute the onion and cauliflower until the onion is golden, about 7-10 minutes. I added a splash of white wine and stirred up all the bits left behind from the chicken. Next, add the tomatoes, salt and pepper to taste, cover and continue to cook until the veggies are tender.

Add the chicken back to the pan and heat through, then remove chicken and set aside on a plate. Stir the mustard through the veggies, zest the lemon, cut it in 1/2 and squeeze the juice over top, stirring. Remove from the heat and serve.

This was really very quick and delicious, and left us with a bit of leftovers to enjoy in lunches tomorrow.
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