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Amy Thielen’s Brown Butter Chicken and Cauliflower Sauté
Cook Time: 40 min
639 cal, 46g fat, 9g carbs, 42g protein, 2g fiber
I am always on the hunt for simple yet dynamic preparations of chicken breast, and side dishes that are something special. These two recipes are from Amy Theilen's “The New Midwestern Table” cookbook do just that. The chicken breast cooks over low heat, basted with a rosemary-infused butter and the cauliflower is pan-roasted with pancetta and capers.