Cauliflower and chicken in mustard cream

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.