Pan Seared Chicken with Cauliflower Cream Sauce
Succulent browned chicken gets a healthy, delicious boost of flavor from cauliflower cream sauce. It's rich, delicious, and comforting and the perfect meal after a long day.
Total Time 20 minutes
Servings 4
Ingredients
Cauliflower Cream Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 cups finely chopped cauliflower
- 1 cup chicken broth more or less depending on consistency
- 1/2 teaspoon sea salt
- 1/4 cup unsweetened almond milk
- 1 tablespoon lemon juice
Pan Seared Chicken:
- 4 chicken breasts pounded to an even thickness
- 2 tablespoons olive oil
- Sea salt and black pepper to taste
Instructions
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To make the sauce, heat the oil and add the garlic and cauliflower. Stir and cook until cauliflower is lightly browned and very soft.
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Transfer to a blender and add the salt. Puree, adding the broth a little bit at a time until you get a good consistency. Stir in the milk and lemon juice.
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To cook the chicken, season liberally with salt and pepper. Heat the oil in a heavy skillet and add the chicken breasts, making sure not to crowd the pan.
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Cook the chicken until browned on both sides, and cooked through.
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Serve the chicken topped with the sauce, alongside your favorite veggies or Paleo sides.