Cauliflower and Chicken

Ingredients

• 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

Directions

Fry 40 g diced bacon in a frying pan until crispy. Add 50 g breadcrumbs and fry until golden yellow, and set aside.

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.

Blanch 300 g frozen cauliflower in plenty of boiling salted water for 3 minutes then drain well.

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.