Chicken with cauliflower

In this dish, chicken breast is poured with creamy sauce and mouth-watering cauliflower is added. You may want to make a double serving. After all, this dish will be amazingly tasty the next day. Bon Appetit!

Ingredients

• 150 g Bacon
• 650 g Chicken breast
• 40 g Butter
• 4 cloves Garlic
• 200 g Spinach
• 350 ml Cream
• 100 g Parmesan cheese
• Salt and pepper
• 650 g Cauliflower

Directions

1. Fry the diced bacon until it is completely cooked, and it should be crispy. Pour the liquid that has come out of the meat during the frying process from the skillet and transfer the bacon to a bowl or plate.
2. Cut the chicken breasts into strips. Put the butter in the pan, in which the fat remains after frying the bacon, and fry the breasts with garlic. When the chicken is completely cooked, place it on a plate.
3. Fry the spinach; when heated, its amount should decrease in volume. Place it on a plate.
4. Pour the cream into a skillet and let it boil for a few minutes. Then add grated Parmesan cheese, fried bacon, chicken breast and spinach. Season with salt and pepper to taste.
5. Reduce heat and simmer while cauliflower cooks.
6. Divide the cauliflower into small florets that should be no larger than a walnut. Both fresh and frozen inflorescences are suitable for the dish.
7. Boil the cauliflower in lightly salted water for a few minutes. Then place in a colander and let the water drain. Add chicken and sauce to the cabbage, stir and serve.