Mustard Cauliflower with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 40 g bacon, diced
- 50 g breadcrumbs
- 2 chicken breast fillet (s) (approx. 150 g each)
- Salt and pepper, more colorful from the mill
- 3 tablespoon oil
- 150 ml chicken broth
- 200 ml cooking cream
- 300 g cauliflower, frozen
- 2 teaspoons sauce thickener, lighter
- 3 teaspoons mustard, medium hot
Print Recipe
Pin Recipe Instructions
- Fry the bacon cubes in a pan until crispy. Add the breadcrumbs, toast until golden and set aside.
- Cut the chicken breast fillets into slices, season with salt and pepper. Fry until golden in a hot pan with 3 tablespoons of oil. Pour in the chicken stock and cooking cream, bring to the boil and cook covered for about 3 minutes over a mild heat.
- Blanch the cauliflower in plenty of boiling salted water for 3 minutes, drain and drain well. Tie the sauce with a sauce thickener, season with salt and mustard.
- Mix in the cauliflower and heat for 3 minutes, without letting the sauce boil. Serve sprinkled with the bacon crumbs.
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