Step 1

Season both sides of the chicken with salt and pepper.

Step 2

Heat a large skillet over medium high heat. Add the butter, and then cook the chicken until golden brown, about 3-5 minutes. Flip the chicken and cook about 2-4 minutes, or until cooked through. The internal temperature of chicken should read 165°F when taken with a meat thermometer inserted into the thickest part. Remove the chicken to a plate and tent with foil to keep warm.

Step 3

Add the chicken stock, garlic, and cauliflower to the skillet and stir, scraping up any bits from the bottom of the pan. Continue to simmer until the cauliflower is just tender about 4-5 minutes.

Step 4

Remove the skillet from the heat and stir in the thyme, heavy cream and lemon juice.

Step 5

Add chicken back to the pan, garnish with additional fresh thyme, and serve hot.