Pan Roasted Chicken Breasts, Creamy Paprika Cauliflower with Wild Mushrooms, Creamed

Pan Roasted Chicken Breasts

(Serves 4)


4 boneless, skinless chicken breasts

1 tablespoon unsalted butter

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

2 garlic cloves, peeled and minced

2 tablespoons dry vermouth

1 teaspoon lemon juice


  1. Preheat oven to 350°F. Pat the chicken dry and set aside.

  2. Heat the butter and oil in a large skillet over medium heat.

  3. Season the chicken with salt and pepper, then place the chicken in the skillet in a single layer. Sauté chicken breasts until well browned.

  4. Turn the chicken over, add the garlic and sauté breasts on the other side until well browned. Remove chicken from heat and place on a heat proof pie plate. Set aside.

  5. Return skillet to heat and add the vermouth and lemon juice. Cook the liquid, stirring, until slightly thickened. Pour sauce over chicken, cover plate with foil and place in preheated oven to finish baking. An instant-read thermometer inserted into the thickest part of the chicken breast should real 160°F before removing chicken from oven.

Creamy Paprika Cauliflower with Wild Mushrooms

(Serves 8)

Special equipment: Enameled Cast Iron 2 quart baking dish


8 tablespoons unsalted butter separated into two-4 tablespoon portions

¼ cup plain breadcrumbs

1 tablespoon chopped fresh thyme

Kosher salt and freshly ground black pepper

One-2 pound head cauliflower, trimmed and cut into 1 inch long florets

1 tablespoon olive oil

8 ounces fresh sliced wild mushrooms

2 tablespoons olive oil

¼ cup flour

2 to 3 tablespoons Agave syrup

3 tablespoons paprika (Not smoked paprika)

3 cup low sodium vegetable broth


  1. Preheat oven to 400°F. Butter baking dish with 4 tablespoons of the unsalted butter.

  2. In a 12-inch skillet, melt 2 tablespoons unsalted butter over high heat. Add the breadcrumbs, thyme, a pinch of salt and a few grinds of pepper and sauté until breadcrumbs are golden and crisp. With a heat-proof silicon spatula, scrape the sautéed breadcrumbs into a small bowl and wipe out the skillet.

  3. Melt 1 tablespoon of the butter in the same skillet until the butter begins to brown. Add half of the cauliflower and sauté until well browned. Transfer the browned cauliflower to a bowl and melt the remaining tablespoon of butter. Add the second half of the cauliflower and sauté until browned. Return the first batch of cauliflower to the pan and add the broth. Cook cauliflower until tender-crisp, then remove from heat and add 1 teaspoon freshly ground black pepper.

  4. In the same pan, heat the tablespoon of olive oil. Add the mushrooms and cook until all the moisture they release has evaporated. Remove from pan and set aside.

  5. Again in the same pan, heat 2 tablespoons of olive oil. Add the flour and, stirring constantly, cook until the flour mixture is golden brown, about 10 minutes.

  6. Whisk in the Agave syrup and paprika.

  7. Slowly add the stock over medium heat and whisk until the mixture is smooth and creamy.

  8. Place the cauliflower and mushrooms in a large mixing bowl. Pour the sauce over the vegetables and toss gently to coat.

  9. Spread the mixture into the buttered baking dish and sprinkle the breadcrumbs evenly over the top. Bake until golden and bubbly, about 20 to 30 minutes.

Creamed Spinach


1 stick unsalted butter

½ cup all-purpose flour

½ yellow onion, finely diced

4 cloves garlic, finely minced

2 cups whole milk

Kosher salt and freshly ground black pepper

Pinch white pepper

1 pinch ground nutmeg

4 tablespoons unsalted butter

24 ounces baby spinach


  1. Melt 1 stick of butter in a large pot. Sprinkle in flour and whisk together. Cook over medium-low heat for five minutes or until light golden brown.

  2. Add the onion and garlic and cook until onions are translucent and softened.

  3. Whisk in the milk in increments to allow the flour mixture to absorb the milk gradually. This will result in a smoother sauce.

  4. Cook, whisking constantly, for another five minutes. Remove from heat.

  5. To the cook spinach, melt 4 tablespoons butter in a separate large pot. Add spinach in increments until all incorporated, and cook until just wilted, about 3 to 5 minutes.

  6. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.