Crispy Herb-Pistachio Chicken over Garlic Cauliflower Mash with Lemon-Sauteed Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and set aside.

2. 2

   Boil the cauliflower in a pot of water with 2 garlic cloves for 10 to 12 minutes, until very tender. Drain thoroughly.

3. 3

   Meanwhile, combine the chopped pistachios, Parmesan cheese, parsley, thyme, 2 minced garlic cloves, lemon zest, 1/2 teaspoon salt, and black pepper in a bowl.

4. 4

   Pat the chicken breasts dry with paper towels. Brush them with Dijon mustard, then coat them in the beaten egg. Press the pistachio-herb mixture onto the surface to create an even crust.

5. 5

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side, just to set the crust.

6. 6

   Transfer the skillet to the oven, or place the chicken on the prepared tray, and bake at 220 °C / 425 °F for 10 to 14 minutes, until the chicken is fully cooked.

7. 7

   Place the drained cauliflower and the cooked garlic in a food processor, or mash by hand. Add the heavy cream, 1 tablespoon butter, and 1/2 teaspoon salt. Process until smooth and adjust salt if needed.

8. 8

   Heat the remaining 1 tablespoon olive oil with the remaining 1 tablespoon butter in another skillet over medium heat. Add the radishes and sauté for 5 to 7 minutes until tender but still slightly firm.

9. 9

   Add the lemon juice and a pinch of salt to the radishes, toss well, and cook for 1 more minute.

10. 10

    Serve a bed of garlic cauliflower mash, top with the crispy pistachio-crusted chicken, and add the lemon-sauteed radishes on the side.