We're pulling out a classic from the cosy cooking archives with this butter chicken with cheesy cauliflower. Sage and garlic melt over tender pan-friend chicken, while béchamel-topped cauliflower gets golden under the grill. And some butter-tossed greens and you've won the flavour trifecta
Bring a saucepan of salted water to the boil. Trim green beans and halve. Chop cauliflower into florets. Add cauliflower to boiling water and cook for 6–7 minutes or until tender. Drain and place in a small roasting dish. While the cauliflower is cooking, continue with step 2.
Slice chicken horizontally to yield 2 thinner pieces. Season with salt and pepper and dust in flour. Heat oil in a frypan over medium-high heat. Add chicken and cook for 3–4 minutes each side or until caramelised and almost cooked through. While chicken is cooking, continue with step 3.
Preheat overhead oven grill to high. Pick sage leaves for their stems and roughly chop. Peel and crush garlic. Zest lemon. Place lemon zest, garlic, sage and butter in a bowl with a good crack of black pepper and mash with a fork to combine.
Place mustard and béchamel sauce in a bowl with salt and pepper and mix to combine. Top cauliflower with béchamel mixture and sprinkle with mozzarella. Grill for 6–7 minutes or until cheese is melted and golden.
Add beans and 20ml (1 tablespoon) water to chicken, cover with lid and cook for 2–3 minutes or until beans are tender. Stir through sage butter and turn chicken to coat in butter. Season with salt and pepper.
Remove chicken from frypan and slice. Add baby spinach to pan and stir to wilt. Cut lemon into wedges. Divide cauliflower cheese, greens and chicken between plates and serve with lemon wedges.