Cauliflower with chicken breast is a full dish, which does not require additional garnish. It is prepared simply, looks exquisitely, and thanks to its lightness it will perfectly suit not only for an ordinary dinner, but for a romantic date!
Chicken fillet with cauliflower under cream sauce
Ingredients:
- cabbage color - 800 g;
- chicken fillet - 500 g;
- cheese hard - 150 g;
- cream (fat content not less than 30%) - 1 item;
- garlic - 3 teeth;
- vegetable oil - for frying;
- salt, pepper black ground - to taste.
Preparation
Cabbage is washed and disassembled into small inflorescences. We throw them for 3 minutes in boiling water, then we throw it back to the colander. Chicken fillet cut into small pieces across the fibers. Solim, pepper.
For the sauce in the saucepan heat the cream, add the grated cheese on a fine grater and stir until it is completely dissolved. Remove the sauce from the fire and add the garlic passed through the press.
On the oiled baking sheet, we first lay out pieces of meat, then cabbage. Top with the sauce and send it browned in a preheated oven to 180 degrees. After about half an hour, the casserole will be ready. And if instead of color, you are on this recipe to prepare brussels sprouts with chicken fillet - it will also be very tasty, and no less useful!
Chicken fillet with cauliflower and almonds
Ingredients:
- chicken breasts - 2 pcs .;
- cabbage color - 400 g;
- cream (fat content not less than 30%) - 50 ml;
- olive oil - 3 tbsp. spoons;
- lemon peel - 1 teaspoon;
- almonds - 50 g;
- olives - 5 pieces;
- parsley - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
Chicken breast cut into small strips. Solim, pepper to taste. We fill the art. spoon of olive oil and lemon rind. Leave the meat to marinate for 15 minutes.
Cut cabbage into small inflorescences and fry in olive oil until golden. Separately fry until chill, chicken. After we connect it with cabbage.
Almond pour for a couple of minutes with boiling water, so it was easier to remove the skin. Grind the nuts into a crumb with a blender. Add in the bowl of parsley, olives without pits and art. a spoonful of oil and "punch" all together until a homogeneous mass. Spread the resulting green paste to the chicken with cabbage, stir and simmer with the lid closed for 5 minutes. We pour in the cream, bring it to a boil and remove it from the fire. You can serve this dish without additional side dishes.