Parsley and Caraway Chicken with Warm Mushroom Cream and Roasted Cabbage

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the green cabbage wedges on a sheet pan and coat them with 1 tablespoon olive oil, the crushed whole garlic cloves, half of the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, turning once halfway through, until the cabbage is browned on the edges and tender.

2. 2

   While the cabbage roasts, pat the chicken breasts dry. In a bowl, mix the Dijon mustard, lemon zest, 2 tablespoons lemon juice, caraway seeds, minced garlic, half of the fresh parsley, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over the chicken on both sides.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add half of the butter and sear the chicken breasts for 2 to 3 minutes per side, until golden. Transfer the skillet to the oven and cook the chicken at 220°C / 425°F for 10 to 12 minutes, or until fully cooked. Remove and let rest for 5 minutes.

4. 4

   In another skillet, heat the remaining tablespoon of olive oil with the rest of the butter over medium heat. Add the yellow onion and cook for 3 minutes until softened. Add the cremini mushrooms, the remaining dried thyme, a pinch of salt, and black pepper, and sauté for 6 to 8 minutes until the mushrooms are browned and their moisture has cooked off.

5. 5

   Add the chicken broth to the mushrooms and cook for 2 minutes, scraping the bottom of the pan. Pour in the heavy cream and simmer over low heat for 3 to 4 minutes until slightly thickened. Add the grated Parmesan cheese and stir until incorporated. Taste and adjust with more salt and black pepper if needed.

6. 6

   To serve, spoon the warm mushroom cream onto the plates. Place one sliced or whole chicken breast on top, add the roasted cabbage wedges on the side, and finish with the remaining fresh parsley sprinkled over everything.