Step 1. Combine the flour, salt and pepper in a bowl and pour it on a large plate or baking dish. Dredge the chicken pieces in the flour and set them aside.
Step 2. Heat a large pan with 1.5 tablespoons of olive oil over medium heat. Once the oil is hot, place half of the chicken pieces in the pan. Sear for 1-2 minutes on both sides.
Step 3. Remove the chicken and add another 1.5 tablespoons of oil to sear the remaining chicken. Set all of the chicken aside.
Step 4. Add the last tablespoon of oil. Saute the onion for 2-3 minutes, or until it begins to soften, then add the garlic. Stir until fragrant.
Step 5. Add the sundried tomatoes and stir. Nestle the chicken back into the pan.
Step 6. Season with chicken with the dried oregano and basil and arrange the cauliflower florets on top of the chicken. Add ½ cup of the chicken broth to the pan.
Step 7. Once the broth begins to bubble, cover the pan. Allow the chicken to cook and cauliflower to steam for about 3 minutes (you can open the lid to check on the chicken midway to make sure the heat isn’t too high.
Step 8. Remove the lid and give the chicken and cauliflower a stir. Add the remaining broth, then cover again for an additional couple of minutes.
Step 9. When you uncover the lid next, use your Thermopro thermometer to check the internal temperature of a couple of the thickest pieces of chicken to make sure they are at least 165 degrees Fahrenheit and that the cauliflower is tender.
Step 10. Add the almond milk and the artichoke hearts. Stir until the sauce reaches the thickness of your liking. Stir in fresh basil leaves and season with salt and pepper to taste. Serve alongside your favorite pasta.
Food Thermometers
