Tarragon Chicken Breast with Mild Mustard, Roasted Brussels Sprouts, Warm Radishes, and Chive Cauliflower Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the Brussels sprouts and radishes on a large sheet pan. Add 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to coat.

2. 2

   Roast the Brussels sprouts and radishes for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until the sprouts are browned and the radishes are tender.

3. 3

   Meanwhile, cook the cauliflower in boiling water or steam it for 10 to 12 minutes, until very tender. Drain well.

4. 4

   Transfer the cooked cauliflower to a blender or food processor with the low-sodium chicken broth, Greek yogurt, 1 tablespoon chives, 1 whole garlic clove, 1/4 teaspoon salt, and a little black pepper. Blend until smooth and keep warm.

5. 5

   Pat the chicken breasts dry with paper towels. Rub them with the Dijon mustard, sweet paprika, fresh tarragon, lemon juice, the 2 chopped garlic cloves, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and the rest of the black pepper.

6. 6

   Heat a large skillet over medium-high heat. Brown the chicken breasts for 2 minutes per side to sear them.

7. 7

   Lower the heat to medium, cover the skillet, and cook the chicken for 8 to 10 minutes more, turning once, until fully cooked. If you prefer to finish it in the oven, transfer it to a baking dish and bake at 200 °C / 400 °F for 8 to 10 minutes.

8. 8

   Toast the sliced almonds in a small dry skillet for 1 to 2 minutes, stirring constantly, until fragrant. Remove immediately so they do not burn.

9. 9

   To serve, spread the chive cauliflower cream onto each plate. Place one chicken breast on top or alongside, add the roasted Brussels sprouts and warm radishes, and finish with the toasted sliced almonds and the remaining chopped chives.