Chicken with lemon, dill, and caper butter with rustic cauliflower-celery mash and golden asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare a small sheet pan with parchment paper or a light coating of olive oil.

2. 2

   Place the cauliflower and celery on the sheet pan. Add 15 ml (1 tbsp) olive oil, the whole or chopped garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 20 to 22 minutes at 220 °C / 425 °F, until the cauliflower is tender and lightly browned on the edges.

3. 3

   While the vegetables roast, pat the chicken breasts dry and season both sides with the remaining salt and black pepper.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Sear the chicken for 3 to 4 minutes per side until golden.

5. 5

   Transfer the skillet to the oven and cook the chicken for 8 to 10 minutes at 220 °C / 425 °F, or until fully cooked through. Remove the chicken and let it rest for 5 minutes.

6. 6

   In the same skillet over medium-low heat, add the remaining butter. Stir in the capers, the 2 minced garlic cloves, lemon zest, 45 ml (3 tbsp) lemon juice, Dijon mustard, and dill. Cook for 1 to 2 minutes, stirring, until a glossy butter sauce forms.

7. 7

   Transfer the roasted cauliflower, celery, and garlic to a processor or mash by hand. Add the heavy cream and blend until you get a rustic mash. Adjust with salt and pepper to taste.

8. 8

   Heat another skillet or reuse a clean one over medium-high heat. Cook the asparagus for 4 to 5 minutes with some of the butter sauce from the pan or about 1 tablespoon of it, tossing until tender and lightly blistered.

9. 9

   Serve a bed of rustic cauliflower-celery mash, top with the chicken, and finish with the lemon-dill caper butter. Add the golden asparagus on the side.