This one looks almost restaurant quality. Almost.
It was a crazy week, but I ate right and exercised every day and fit right into my suit pants. So to celebrate, we’re cooking again! Let’s go food!
The most important part of this one: equipment. Get yourself an oven-safe meat thermometer for all of your fall and winter cooking. It’s worked wonders for me over the last year, even when I put it on the grill and lit the cord on fire. (NOTE: Don’t put it on the grill.)
So let’s get to this and get back in the kitchen.
2 chicken breasts
salt and pepper
1 head of cauliflower
salt and pepper
fresh chives, chopped
Season the chicken breasts with a little oil and season. Here’s where you can get creative. Seriously. Use any spices you want here. Sear the chicken in a hot pan over medium heat to cook and crisp the outside, then put the oven a 325 degree oven. I also like to throw in a tablespoon of butter into the pan and baste the chicken while it cooks.
The safe temperature for the chicken is 165 degrees inside, so use a thermometer to find out how cooked things are and keep your eye on it. I took mine out at 160, and let it rise to 165 internally on its own while it rest. And no one got salmonella!
While the chicken finishes in the oven, boil the cauliflower in a saucepan with some milk. You only want the milk to come up to about halfway up to the center of cauliflower, not to completely cover it. Season.
When the cauliflower is cooked, add the heavy cream to thicken, and finish with a tablespoon of butter. Season, then remove from the heat and mash. If you like them super creamy, use a hand mixer. Fold in the chopped chives, and set aside.
There’s not magic to the green beans I served. I blanched them and tossed them with a teaspoon of butter, seasoning with garlic. It’s a staple in our house.
Slice the chicken into thick slices and plate any way you like. Two breasts should be enough for four people, assuming they’re good sized.