Summary

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

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Instructions

1. Fry the bacon cubes in a pan until crispy. Add the breadcrumbs, toast until golden and set aside.
2. 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.
3. 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.
4. Mix in the cauliflower and heat for 3 minutes, without letting the sauce boil. Serve sprinkled with the bacon crumbs.