Monday, February 21, 2011

Mustard Chicken with Cauliflower Puree

This is super yummy, very different. You will need a food processor.

2 chicken breasts cut in half
olive oil
2 TBSP butter
1/2 cup green onions-chopped
juice from 1/2 lime
1 1/2 TBSP Dijon mustard
1 - 1 1/2 cups chicken broth - depending how much sauce you want
*sliced mushrooms (optional)

head of cauliflower
2 TBSP butter
1/4 tsp cayenne
parmesan cheese

Cut up cauliflower into large florets and boil.

Prepare large pan with olive oil and butter over med-high heat. Put the breast halves in a gallon plastic bag and flatten with a meat tenderizer. Season with salt and pepper and transfer to the pan. Cook about 4 minutes on each side then remove them to a plate and cover.

Add green onions, mustard, lime juice and mushrooms to the pan. Stir around a bit then add chicken broth. Let cook down to desired consistency and transfer chicken back to pan to warm and remove from heat.

Drain cauliflower and puree in food processor with butter, salt, pepper, cayenne, parsley, parmesan (i use about 1/4 cup) and enough milk to make creamy texture. Serve under prepared chicken and sauce.

Also good over rice or with regular mashed potatoes. :)

**Allergy-free substitutions:
Butter-Smart Balance or coconut oil
Milk-So Delicious Unsweetened Coconut Milk or Almond Breeze Original
Omit cheese and add a little more spice!


  1. yum! gotta try this chicken... and this cauliflower recipe is the only way i ever make cauliflower anymore. i freakin LOVE it!!!

  2. I like that there are photos of what it SHOULD look like when it lands on the table!