Cast iron chicken thighs with my go to lemon cream sauce.
I struggle to eat vegetables, so I dumped a bag of frozen cauliflower. It turned out great!! I actually preferred the texture of the cauliflower with the sauce than the texture of the chicken.
I sear the chicken in two pans and then move them all to one pan for baking and use the other pan for the sauce.
Sauteed mushrooms and onions until the mushrooms are translucent. Then added garlic and a little butter. I didn’t have wine so I used a litte rice vinegar. Squeezed one full lemon and added a knob of butter. Once melted I poured in the cream and allowed to Simmer/thicken. Once thick I added the cauliflower until it was cooked through. Turned off the heat and added the noodles and parmesan cheese.
Super simple and used a bunch of ingredients I had leftover from last week.