Chicken breasts with cauliflower cream
A different way to eat cauliflower...
The chicken breast with cauliflower is an excellent second course, very tasty and as always also very easy to make. You can use the type of cauliflower you like best, I used white cauliflower. To make the dish more appetizing I flavored it with olives and capers and a handful of parsley. If you do not particularly like cauliflower, this is a great idea to savor it in a pleasant way. Chicken with cauliflower, is a really tasty combination.
Chicken, rich in protein and iron and low in saturated fat. With the use of aromatic herbs it becomes a triumph of flavors. Cauliflower is a pleasant vegetable that lends itself to various recipes, it is also a natural concentrate of vitamins B (for cell regeneration) and C (useful especially in the winter season. It is a winter vegetable of the healthiest that must never be missing on our table.
Let's see my recipe to enjoy this plate at its best.
Ingredients
1 sliced chicken breast1 white cauliflower not too big1 clove Garlic2 tablespoons pitted green oliveshalf a tablespoon of capers in salt and well rinsedhalf a glass of white wine1 tablespoon chopped parsleysalt, pepper and extra virgin olive oil to taste
Preparation
Clean the cauliflower and divide it into medium florets then rinse them well under running water. Boil the cauliflower in plenty of boiling water and salt it and cook it by draining it a little al dente. Remove any fat and bones from the chicken slices, rinse them quickly and then cut them into strips. Sauté the peeled garlic clove in a little extra virgin olive oil, add the olives and chopped capers, add the chicken strips and brown them slightly, then deglaze with white wine. After about 15 minutes of cooking, add the cauliflower florets, season with salt and pepper and finish cooking by adding, if necessary, a drop of water.At the end of cooking, add the chopped parsley, stir and serve immediately.
Enjoy your meal!
A different way to eat cauliflower...
The chicken breast with cauliflower is an excellent second course, very tasty and as always also very easy to make. You can use the type of cauliflower you like best, I used white cauliflower. To make the dish more appetizing I flavored it with olives and capers and a handful of parsley. If you do not particularly like cauliflower, this is a great idea to savor it in a pleasant way. Chicken with cauliflower, is a really tasty combination.
Chicken, rich in protein and iron and low in saturated fat. With the use of aromatic herbs it becomes a triumph of flavors. Cauliflower is a pleasant vegetable that lends itself to various recipes, it is also a natural concentrate of vitamins B (for cell regeneration) and C (useful especially in the winter season. It is a winter vegetable of the healthiest that must never be missing on our table.
Let's see my recipe to enjoy this plate at its best.
Ingredients
1 sliced chicken breast
1 white cauliflower not too big
1 clove Garlic
2 tablespoons pitted green olives
half a tablespoon of capers in salt and well rinsed
half a glass of white wine
1 tablespoon chopped parsley
salt, pepper and extra virgin olive oil to taste
Preparation
Clean the cauliflower and divide it into medium florets then rinse them well under running water. Boil the cauliflower in plenty of boiling water and salt it and cook it by draining it a little al dente. Remove any fat and bones from the chicken slices, rinse them quickly and then cut them into strips. Sauté the peeled garlic clove in a little extra virgin olive oil, add the olives and chopped capers, add the chicken strips and brown them slightly, then deglaze with white wine. After about 15 minutes of cooking, add the cauliflower florets, season with salt and pepper and finish cooking by adding, if necessary, a drop of water.
At the end of cooking, add the chopped parsley, stir and serve immediately.
Enjoy your meal!
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