Pan Seared Chicken with Tarragon Cream Sauce, Roasted Cauliflower, and Asparagus

I saw this roasted cauliflower recipe and decided it sounded great and easy!  I love cauliflower but hate the smell that comes from steaming it, so roasting it seemed to be a great idea.  We loved it!  And the chicken is a repeat, but I am reposting the recipe here.

Roasted Cauliflower
1 head cauliflower
2-3 cloves garlic, peeled and coarsely minced
lemon juice from half a lemon
olive oil
coarse salt and freshly ground black pepper
parmesan cheese

Preheat oven to 400 degrees.  Cut cauliflower into florets and put in a single layer in a baking dish.  Toss in garlic.  Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil.  Sprinkle with salt and pepper.  Place in oven, uncovered, for 25-30 minutes until the top is lightly browned.  Remove from oven and sprinkle generously with parmesan cheese.  Serve immediately.

Chicken

Chicken:
1/2 cup all purpose flour
4 boneless skinless chicken breast halves
salt and pepper
1 Tbsp veg. oil

Sauce:
1 Tbsp veg. oil
1 shallot, minced
salt
3/4 cup low sodium chicken broth
1/2 cup white wine or vermouth
4 Tbsp heavy cream
1 tsp dried tarragon

Spread flour in shallow dish. Pat chicken dry with paper towel and season with salt and pepper. Dredge chicken in flour, shaking off excess. Heat oil in 12 inch skillet over medium high heat until just smoking. Add chicken and cook until golden brown on each side (about 8 min). Transfer to oven safe plate and place in a 200 degree oven to keep warm.

For the sauce:
Add oil to skillet and return to medium high heat. Add shallot and 1/4 tsp salt and cook until softened. I love shallots, but my experience in cooking them is the same-the burn FAST...so be careful! Stir in broth and wine, scraping up any browned bits and simmer until reduced. Reduce to low heat. Stir in cream slowly. Off the heat, stir in tarragon. Spoon sauce over chicken before serving.