I took chicken out this morning, knew I had a head of Ontario cauliflower, peaches and potatoes in the fridge so this is what I came up with. Keep in mind this is my first time making this dish…here we go!
Crunchy Candied Cashew Mustard Chicken with Braised Cauliflower Potato Mash
Ingredients
2 chicken breasts
2 tbsp Good Olive Oil
½ cup Dijon mustard
¼ cup of candied coconut roasted pecans
Salt and pepper
3/4 Head of cauliflower
4 large yellow flesh potatoes cut into quarters (Long way)
1/2 cup Milk
½ stick Butter
2 tbsp Good extra virgin olive oil
Dash garlic powder
½ tsp Dijon mustard
Lemon juice from ¼ lemon
1 Fresh Ontario Peach
2 tbsp red onion sliced very thin
Directions
Brown seasoned chicken breast in olive oil over med/high heat
Spread mustard over breasts then sprinkle finely chopped pecans over breasts and put in oven for 30 min at 340 degrees
Braise cauliflower in butter for 15min, then mash
Boil potatoes
Mix cauliflower and potatoes together, add milk then cream together
Season with salt
Dice peach
Thinly slice red onion
Mix lemon juice, mustard, garlic powder and oil together
Serve chicken with potatoes and drop peach chutney on top and enjoy – we did and it was delicious!!!
PS. Sorry for the horrid light on my photo’s…the yellow light in my apartment sucks! Don’t let that stop you from making this wonderful dish!
Heather's Fowl Mouthed Kitchen 