Fennel-Lemon Chicken with Light Roasted Cauliflower Cream and Parsley Mushrooms

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the cauliflower florets and the chopped half of the fennel bulb on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, until the cauliflower is tender and browned at the edges.

2. 2

   2. Meanwhile, in a bowl combine the chicken breasts with 1 tablespoon olive oil, Dijon mustard, crushed fennel seeds, 2 chopped garlic cloves, lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let stand for 10 minutes.

3. 3

   3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken breasts for 4 to 5 minutes per side until nicely golden. Lower the heat to medium and cook 3 to 5 minutes more, or until the center reaches 74°C / 165°F. Remove and let rest.

4. 4

   4. In the same skillet, add the butter and the remaining olive oil. Add the mushrooms and cook for 5 to 6 minutes until they release their moisture and brown. Add the thinly sliced remaining half of the fennel bulb and the remaining 2 garlic cloves. Cook 2 minutes more.

5. 5

   5. Add 2 tablespoons chicken broth, 2 tablespoons lemon juice, the chopped parsley, 1/4 teaspoon salt, and a little black pepper to the mushrooms. Cook for 1 minute and turn off the heat.

6. 6

   6. Transfer the roasted cauliflower and fennel to a blender with the remaining chicken broth, heavy cream, Parmesan, 1/4 teaspoon salt, and a little black pepper. Blend until smooth and creamy. If desired, warm the sauce for 1 to 2 minutes in a saucepan over low heat.

7. 7

   7. Spoon a bed of roasted cauliflower cream onto each plate. Top with one chicken breast and finish with the parsley-fennel mushrooms. Spoon any pan juices over the top for extra flavor.