Rosemary Chicken with Roasted Red Pepper Cream and Almond Sautéed Cabbage

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season them with 1 tablespoon chopped fresh rosemary, half of the minced garlic, 1 tablespoon olive oil, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Let them rest for 10 minutes while you prepare the remaining components.

2. 2

   2. Place the roasted red pepper, heavy cream, Dijon mustard, and chicken broth in a blender or tall mixing cup. Blend until smooth and set aside.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 2 to 3 minutes per side until nicely colored.

4. 4

   4. Transfer the skillet to a preheated oven at 400°F (200°C) and bake the chicken for 10 to 12 minutes, or until fully cooked through. Remove and let it rest for 5 minutes.

5. 5

   5. While the chicken bakes, heat another large skillet over medium heat. Add the butter and the remaining tablespoon of olive oil. Add the sliced almonds and toast for 1 minute, stirring frequently.

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   6. Add the remaining minced garlic to the skillet and cook for 30 seconds. Add the green cabbage, the remaining salt, and black pepper, and sauté for 5 to 7 minutes until tender but still slightly firm.

7. 7

   7. Pour the reserved pepper cream into a small saucepan and cook over medium-low heat for 3 to 4 minutes, stirring, until slightly thickened. Add the lemon juice and the remaining chopped fresh rosemary.

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   8. Serve a bed of sautéed cabbage with almonds on each plate, place one chicken breast on top or alongside, and finish with the warm roasted red pepper cream.