Plated
Apple Cider Chicken Paillard with Cauliflower Gratin
Chef Michelle has fall comfort food totally figured out, combining one of our favorite chicken preparations with a Plated favorite side dish. Here, chicken breasts are pounded thin and quickly seared, then paired with an apple cider, shallot, and thyme pan sauce. A peak-season cauliflower gratin leans toward the lighter side, while staying just as creamy and cheesy as ever, thanks to tangy Greek yogurt mixed with Gruyère. Is it dinnertime yet?
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