Panseared chicken breast with mushroom cider sauce

Who would have thought we would be living in times where we are, globally, all on lockdown in our homes thanks to a raging pandemic (sounds almost like a movie plot). I will admit that one week of staying put at home is starting to get to me... apart from the fact that I have been cooking a whole lot more! Was feeling like doing something a little more "gourmet" than the usual one pot grub I've been making, so rummaged through the supplies and put this together.

Panseared chicken breast with mushroom cider sauce, creamed spinach and cauliflower mash

A) Panseared chicken breast
2 chicken breast - sliced in half so it cooks evenly in pan
Salt, pepper, garlic powder 
Method: Marinade the chicken breast. Heat a cast iron pan with some oil. Sear the chicken breast and flip over till cooked evenly.

B) Mushroom cider sauce
1 packet button mushrooms - sliced
2 cloves garlic - chopped
Shallots - chopped
1/2 cup - 1 cup of cider / white wine / chicken broth
1/3 teaspoon Italian herbs
1 teaspoon butter
1 teaspoon flour 
Method: In the same pan you cooked the chicken, stick in the butter and saute chopped garlic and shallots. Pour in cider and be sure to use your spoon to get the nice brown bits off from the bottom of the pan (all the flavour). Add in mushrooms, herbs and leave to cook. Once mushrooms cooked, add in flour to thicken. Serve chicken and spoon sauce over.

C) Creamed spinach
1 pack frozen spinach
2-3 tablespoons sour cream
Garlic powder, salt and pepper to taste
Method: Cook frozen spinach according to instructions (I just put it in the microwave for five minutes). Stir in sour cream and seasonings.

D) Cauliflower mash
1 cauliflower head (small to medium size)
A dash of milk
1 teaspoon butter
Salt, pepper, garlic powder 
1 sprig spring onion - chopped
Method: Steam cauliflower till cooked. Transfer to a food processor and throw in butter, seasonings, milk. Blitz till it is the consistency you like. Pour into a bowl and stir in spring onion.