Herbed Pan Fried Chicken with Cauliflower Mash
Juicy herb-crusted pan fried chicken cooked with mushrooms served on creamy cauliflower mash is a delicious gluten-free dinner recipe.
Ingredients needed
For the chicken
- Chicken breasts. Boneless chicken thighs can be used too.
- Olive oil.
- Herbs. I used mixed dried herbs but any dried herbs like oregano, sage, thyme, rosemary and parsley will work.
- Salt and black pepper.
- Mushrooms. I used small brown mushrooms but any mushrooms of your choice will work.
- Butter.
- Fresh garlic cloves.
- Chicken stock/chicken broth.
- Lemon juice.
For the cauliflower mash
- Fresh cauliflower. Frozen cauliflower will result in very watery mash so fresh cauliflower is best.
- Heavy cream/milk.
- Butter.
- Salt and pepper.
How to pan fry chicken
Slice the chicken in half, horizontally, creating two thin cutlets. Drizzle the chicken with olive oil then season with the herbs, salt and pepper on both sides. Heat a large skillet or frying pan over medium-high heat then add the chicken and sear until golden brown on both sides. Remove from the pan and set aside. Melt the butter in the same pan then add the garlic and mushrooms and cook for 5 minutes. Pour in the stock and lemon juice then add the chicken and any of its resting juices back to the pan. Simmer for 5 minutes until the chicken is cooked through.
To make the cauliflower mash, steam the cauliflower until tender then mash with a splash of cream or milk, a tablespoon of butter, salt and pepper. I use an immersion blender to get the smoothest purée.
Serve the cauliflower topped with the chicken and mushrooms and spoon over the pan sauce.
Gluten free chicken recipes
Ingredients
- 500 g (1lb) chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1½ tbsp dried mixed herbs
- 250 g (½lb) mushrooms
- 2 tbsp butter
- 4 garlic cloves crushed
- 2 tsp lemon juice
- 1 cup chicken stock/chicken broth
For the cauliflower mash
- 750 g (1½lb) cauliflower
- ¼ cup cream
- 1 tbsp butter
- salt and pepper to taste
Instructions
- Slice the chicken in half, horizontally, creating two thin cutlets.
- Drizzle the chicken with olive oil then season with the herbs, salt and pepper on both sides.
- Heat a large skillet or frying pan over medium-high heat then add the chicken and sear until golden brown on both sides.
- Remove from the pan and set aside.
- Melt the butter in the same pan then add the garlic and mushrooms and cook for 5 minutes.
- Pour in the stock and lemon juice then add the chicken and any of its resting juices back to the pan.
- Simmer for 5 minutes until the chicken is cooked through.
- To make the cauliflower mash, steam the cauliflower until tender then mash with a splash of cream or milk, a tablespoon of butter, salt and pepper. I use an immersion blender to get the smoothest purée.
- Serve the cauliflower topped with the chicken and mushrooms and spoon over the pan sauce. 2