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Cauliflower and Chicken in Mustard Cream

Tag: Easter, Meat
Nutritional values (per serving)
Calories 554 kcal
Fat17 g
Sodium 54,600.0 mg
Carbohydrates68 g
Protein 32 g
Phosphorus 352 mg
Potassium537 mg
Liquid323 ml
Ingredients (4 Serves )
  • 40 g diced bacon
  • 50 g breadcrumbs
  • 2 chicken breast fillets
  • 150g apiece
  • 3 tablespoons oil
  • 150 ml chicken broth
  • 200 ml cooking cream
  • 300 g frozen cauliflower
  • Salt
  • 2 tsp light gravy
  • 3 tablespoons mustard
  • 240g rice
easy
Directions

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

2. 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.  

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

4. Thicken the sauce with 2 tsp light gravy binder, season with salt and 2-3 tsp medium-hot mustard. Mix in the cauliflower and heat for 3 minutes; do not let the sauce boil. Sprinkle breadcrumbs and serve.

Origin: Germany
 
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