Recipe

Pan Seared Chicken with Cauliflower Gratin

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Pan Seared Chicken with Cauliflower Gratin

Boring dinners are no more with this simple but classy low carb pan-seared lemon and basil chicken with a velvety cauliflower, mushroom, and sweet potato quick gratin.


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Ingredients to serve 2

  • 2 x Chicken Breast - flattened
  • 200g x Sweet Potato Chunks
  • 100g x Button Mushrooms - quartered
  • ½ x Cauliflower - cut into florets,each floret halved
  • 30g x Gruyere Cheese - grated
  • 10g x Parmesan - grated
  • 100ml x Cream
  • 10g x Crispy Onions
  • 5g x Basil - leaves pulled and chopped - See Step 2
  • 125ml x DD Lemon Sauce
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened
  • 400g x Sweet Potato Chunks
  • 200g x Button Mushrooms - quartered
  • 1 x Cauliflower - cut into florets,each floret halved
  • 60g x Gruyere Cheese - grated
  • 20g x Parmesan - grated
  • 200ml x Cream
  • 20g x Crispy Onions
  • 10g x Basil - leaves pulled and chopped - See Step 2
  • 250ml x DD Lemon Sauce
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to grill.

Washing Instruction

Wash your hands well. Brush your mushrooms with a soft basting brush. Rinse your basil leaves thoroughly and drain on a paper towel.

Gino's Tip

The number of oils and fats specified are purely discretionary and are given as a guide. You may also use alternate oils like coconut, avocado, grapeseed etc.

Step 1 - Mushroom Gratin

Cook the sweet potato chunks in a large saucepan of salted boiling water for 10-12 minutes until just about soft. While the sweet potato is cooking, heat a large frying pan over med-high heat, add a glug of olive oil and fry the quartered button mushrooms for 3-4 minutes until well browned. Proceed to add the cream and cauliflower florets, cook for 1-2 minutes and remove your pan from the heat. Once the sweet potato has cooked, drain through a colander, allow to steam dry for a few minutes and then gently fold into the mushroom and cauliflower mixture along with your grated parmesan. Taste and season with salt and pepper. Transfer the mixture to a medium baking dish and top with crispy onions and gruyere cheese. Pop into the oven for 3-4 minutes until the cheese has gratinated. Keep an eye on your gratin so that it doesn't singe.

Step 2 - Basil Chicken

Season the chicken breasts with salt and pepper. Give your large frying a quick clean, place it back on the stove over med-high heat and add a good glug of olive oil. Once hot, fry the chicken breasts for 2 minutes on each side for 6-8 minutes, until completely cooked through. Transfer to a serving dish. Add the DailyDish Lemon Sauce and chopped basil to the pan and cook on medium heat until the sauce has come to a simmer, about 2-3 minutes. Now add your butter and cook until the sauce thickens and just about coats the back of a spoon.

To Serve

Divide the mushroom gratin amongst your servings and top with a seared chicken breast and basil and lemon sauce.

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