Ingredients

The following ingredients have 4 Servings
  • 500 g (1lb) chicken breasts
  • 250 g (½lb) bacon
  • 1 onion (finely chopped )
  • 4 garlic cloves (crushed )
  • 3 cups cauliflower (sliced into small florets )
  • 1 tsp fresh thyme
  • 1 cup chicken stock
  • 1 cup cream
  • 1 tsp lemon juice
  • salt and pepper (to taste )

Instruction

  • Place chicken breasts in between two sheets of parchment paper and gently thin out with a meat mallet or rolling pin.
  • Drizzle with a little oil and season on both sides with salt and pepper.
  • Heat a large, deep pan over medium-high heat. Add the chicken breasts then allow to cook for 2-3 minutes per side until golden brown. Remove and set aside. 
  • the same pan, add the bacon and cook until crisp and golden. Remove and set aside.
  • Drain off the bacon fat, leaving 1-2 tablespoons behind.
  • Add the onion and garlic to the pan and sauté until soft and fragrant.
  • Add the cauliflower florets and thyme and cook for 5 minutes. Pour in the chicken stock, cream and lemon juice then season with salt and pepper.
  • Allow to simmer until the cauliflower is almost tender.
  • Add the chicken back to the pan along with any of its resting juices and allow to cook for another 5 minutes until the chicken is heated through and cooked throughout.
  • Serve with side dishes of your choice.