This chicken and cauliflower is outrageously good. I needed dill recipes and the internet was a wonderful resource, as always. I wish I had more of the lemon and dill sauce to pour all over the cauliflower — I will definitely double it next time. My other regret is that I only made enough for one meal. I wanted more the next day! These two recipes were served with farmers market spinach, sautéed with thinly sliced garlic and olive oil.
Lemon and Dill Chicken
(Recipe credit to eating-well)
2 boneless, skinless chicken breasts
Salt and pepper
2 teaspoons extra-virgin olive oil, divided
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup chicken broth
1 teaspoon cornstarch
1 tablespoons chopped fresh dill, divided
1/2 tablespoon lemon juice
1. Season chicken breasts on both sides with salt and pepper. Heat 1 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate.
2. Reduce heat to medium. Add the remaining teaspoon of oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 5 minutes. Transfer the chicken to your serving plate and top with the onion and dill sauce.
1 medium head cauliflower, cut into small pieces
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/8 teaspoon straight chicken bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1. Heat a pot of water to boil and add cauliflower. Cook for about 6 minutes, or until well done. Drain well but do not let cool.
2. In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, bullion, pepper, and butter until almost smooth.