Pan Seared Chicken with Sauce
September 1, 2018
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.
Prep
5 minsCook
15 minsReady-in
20 minsIngredients
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
- To make the sauce, heat the oil and add the garlic and cauliflower.
- Stir and cook until cauliflower is lightly browned and very soft.
- 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.
- 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.
- Cook the chicken until browned on both sides, and cooked through.
- Serve the chicken topped with the sauce, alongside your favorite veggies or Paleo sides.
Recipe Ratings
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