Did I mention that my husband made this meal? (well the chicken and pan gravy) I should add that he cooks like 3 or 4 times a year tops and that includes one frozen pizza at some point. I didn't marry him because he could cook - its no big deal really. But just so you know, that even if your hubby doesn't cook, he can do this meal - THAT is how easy it is to make. I really didn't feel like giving away my veggie secret so I handled that part of the dinner. So give the recipe to your hubby and see if you can get a night free from the kitchen. This recipe has been adapted from the chicken recipe by Teri Tsang in the October 2007 issue of Everyday. For two other great meals from the same issue try How to Make Green Colored Pasta and/or Pumpkin Pasta. You won't be disappointed!
This recipe serves 4.
For "mashed potatoes"
1 head of cauliflower
1/8 cup - 1/4 cup half & half
1/8 to 1/4 cup chicken broth/stock homemade or out of a box
For Chicken & Pan Gravy
2 Tbs butter, the real stuff unsalted, organic if you have it
Four 4-6 oz each skinless/boneless chicken breasts
1/4 cup flour
2 Tbs Olive oil
2 shallots finely chopped
1 cup dry white wine
1 cup chicken broth
1. Fill a pan with water to start steaming the head of cauliflower, start steaming it as soon as the water boils.
2. In a medium or large skillet heat 1 Tbs of butter over medium - low
3. Put flour, small amount of salt and pepper ( a couple pinches each maybe 1 tsp) in a flat bowl or large zip lock style bag
4. Dredge the chicken breasts until both sides of each piece is lightly covered
5. Cook the chicken in the skillet with the butter approx 5 minutes each side until done and golden brown.
7. Let the chicken rest in a warm place on a plate near the stove or in the oven
8. Add the remaining 1Tbs of butter and the shallots into the chicken juice in the skillet. Cook the shallots until they are translucent.
9. Deglaze the pan with white wine. Lower heat and simmer for 2-3 minutes. Stir and scrap the chicken bits off the bottom of the pan. Sauce should reduce and look syrupy.
10. Add the 1 cup of chicken broth. Bring it to a boil and then simmer on low heat until it is reduced by half.
11. As soon as the cauliflower is done steaming (mine took about 15 minutes) carefully move it to your food processor.
12. Cauliflower can be watery so the amounts of liquids to add are approximate. Add chicken broth first and whirl/blend for 2-3 minutes. Scrap the sides if needed. Then slowly add half and half a little at a time. Keep it thick but smooth like mashed potatoes.
13. Taste pan sauce - adjust seasonings if needed. Taste the "mashed potatoes" - adjust the seasonings if needed.
14. Spoon the pan gravy over chicken to create an elegant look.
15. Eat! (perhaps with another glass of wine)
From my kitchen to yours