Chicken in mushroom sauce

Ingredients

• 180 g chicken breast
• 160 g mushrooms
• 250 g cauliflower
• 60 ml single cream
• 5 ml olive oil

Method

1. Break the cauliflower into florets and put them in a saucepan of boiling salted water. Simmer for 12–15 minutes until completely soft.
2. Meanwhile, slice the mushrooms. Slice the chicken breast in half horizontally into two thinner fillets, pat dry and season with salt and black pepper.
3. Heat half the olive oil in a large frying pan over a medium-high heat. Cook the chicken for 4–5 minutes on each side until golden and cooked through, with no pink in the middle and clear juices (75°C in the centre). Set aside on a plate.
4. Add the rest of the olive oil and the mushrooms to the same pan. Cook for 6–8 minutes until their liquid has evaporated and they are golden.
5. Pour in the single cream, turn the heat down and simmer for 3–4 minutes until slightly thickened. Return the chicken and any juices to the sauce to warm through.
6. Drain the cauliflower very well, then mash it until smooth, or blitz it in a blender for a silkier purée. Season to taste.
7. Serve the chicken on the cauliflower purée with the mushroom sauce spooned over.