Cauliflower and Chicken

Cauliflower and Chicken in Mustard Cream

This quick and easy chicken breast recipe is perfect for all the mustard cream lovers. Combine it with a simple sauce for the perfect dinner idea.


  • 40 g diced bacon
  • 50 g breadcrumbs
  • 2 chicken breast fillets (150 g a piece)
  • 3 tablespoons oil
  • 150 ml chicken broth
  • 200 ml cooking cream
  • 300 g frozen cauliflower
  • Salt
  • 2 teaspoons light gravy
  • 3 tablespoons mustard
  • 240g rice


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Fry 40 g diced bacon in a frying pan until crispy. Add 50 g breadcrumbs and fry until golden yellow, and set aside.
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Cut the 2 chicken breast fillets (each approx 150 g) into slices, add salt and pepper. Saute in a hot pan with 3 tablespoons of oil until golden yellow. Pour in 150 ml chicken broth and 200 ml cooking cream (15 %), boil and then simmer covered for 3 minutes.
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Blanch 300 g frozen cauliflower in plenty of boiling salted water for 3 minutes then drain well.
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Thicken the sauce with 2 teaspoons of light gravy binder. Season with salt and 2-3 teaspoons of medium-hot mustard. Mix in the cauliflower. Heat for 3 minutes, taking care not to let the sauce boil. Sprinkle breadcrumbs and serve.

Nutrition Per Serving


554 cal


17 g


546 mg


68 g


32 g


352 mg


537 mg


323 ml

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