4 boneless and skinless chicken breasts (about 6 oz. each)
1 tsp. kosher salt
½ tsp. ground black pepper
2 T. olive oil
1 T. poultry seasoning or herbs de Provence
2 T. butter
2 shallots, minced
1 cup chicken broth
½ cup half and half
chopped fresh parsley
Place chicken breasts on work surface. In a bowl, combine the salt, pepper, oil, and poultry seasoning. Brush both sides of chicken with mixture. Heat butter in large skillet; add shallots and sauté for 1 minute on low heat. Add chicken breasts, cook for 3-4 minutes until golden brown, turn chicken breasts, cook another 3-4 minutes, then add broth, and half and half. Cook an additional 2 minutes on medium heat until sauce thickens slightly and chicken is cooked through. Place on serving platter, sprinkle with parsley and serve with Cauliflower Bloom and Grape Tomatoes.
Cauliflower Bloom and Grape Tomatoes
1 head cauliflower, cored, but left whole
1 T. olive oil (for cauliflower)
2 cups water
1 T. kosher salt
2 T. olive oil (for saute)
1 medium purple onion
1 pint grape tomatoes
1 yellow pepper, cored and thinly sliced
salt and pepper to taste
1 cup grated Parmesan cheese
½ cup chopped fresh parsley, basil, oregano or a combination of herbs
Place whole cauliflower in a covered saucepan with water, salt and oil. Simmer on medium low heat for 5-7 minutes until tender. Remove the cauliflower from pan and place on serving platter, cover with foil to keep warm. Remove water from saucepan, add oil to saucepan and sauté the onions, tomatoes, and pepper for 3-4 minutes on medium heat, stirring to cook evenly. Add salt and pepper to taste. Place vegetables around the cauliflower, sprinkle with cheese and parsley and serve with chicken on side.
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