Happy Monday Everyone!
• 1/2 cup chicken broth
• 2 tablespoons arrow root powder
• 1 tablespoon chopped fresh parsley
Preheat oven to 400°F
Place the olive oil in an 8x8 baking dish.
Place the chicken in the dish and coat both sides with oil.
Squeeze the juice of 1/2 lemon over the chicken.
Slice the remaining 1/2 lemon into slices and place on top of the chicken breasts
Bake in preheated over for 30-40 minutes (until golden brown)
While the chicken is baking:
In a large skillet, melt the 1/4 cup oil, add the sliced mushrooms.
Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes.
Sprinkle with the arrow root powder and blend.
Add the chicken broth, stirring to make a medium thick sauce.
Allow to reduce, adjusting with a little more broth to make a creamy sauce.
Add fresh parsley at the last minute.
Spoon the sauce over the lemon baked chicken breasts.
• 1 large head of cauliflower
• 8-12 cloves of garlic
• Olive oil
• Black pepper and sea salt to taste
Cut cauliflower into florets and place in steamer.
Peel garlic cloves and add to cauliflower. (No need to chop or mince the garlic as it will be mashed later)
Cook cauliflower until slightly soft. This will be between 5-10 minutes
Use a hand-held potato masher or electric beaters (for a creamier consistency) to mash.
Add black pepper, sea salt and olive oil as desired.