03/04/2012

Woodland Chicken with Mushroom Cream Sauce, Spring Greens and Curried Cauliflower

What a beautiful, bright, April day!

Something light and filling for dinner ... Woodland Chicken with Mushroom Cream Sauce, Spring Greens and Curried Cauliflower.

First, get the sauce started ...

Sauté some sliced mushrooms in butter. I like chestnut mushrooms for the strong, full, earthy flavour. Once soft, pour over some cream and set the heat down low to reduce and thicken. Just a little white pepper can often give this sauce a little more depth, but in this case I didn't.

Take a chicken breast per person, slice it through and settle it on the griddle.

Meanwhile, steam some cauliflower and spring greens.

Once the cauliflower is just al dente, toss the florets through in some butter, turmeric and cayenne pepper. We just want the bright colour and some heat; no need to make a full-on curry blend, but feel free if you want to.

Stir some chopped parsley into the cream sauce but before serving.

Assemble the dish: sliced chicken with the sauce over, spring greens and cauliflower alongside.

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