Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make cauli puree
Heat the milk in a large pot with a lid over a medium heat. Separate the cauliflower into florets. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the creamcheese and season generously with salt and pepper.
2 Prep vegetables
Meanwhile, peel and finely chop the shallots and garlic. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Chop the parsley. Boil the measuredwater and dissolve the stockcube in it.
3 Prep chicken
Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. Add the flour to a plate and season it with salt and pepper. Turn the chicken escalopes in the seasoned flour.
4 Fry chicken
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the coated chickenbreasts and fry for 2-3 min on each side until nicely browned and cooked through (fry in batches). Transfer to a plate, reserve the pan (don't wash it).
5 Make sauce
Return the pan to a medium heat and loosen any sticky bits with a spatula. Add a second drizzle of oil, the shallots, garlic and a pinch of salt. Cook for 1-2 min. Add the stock. Bring to a simmer and cook for 3 min or until the liquid has reduced by 1/3.
Add the capers with their juice and a few lemon slices. Remove the pan from the heat and add the butter, 1/1.5/2 Tbsp of lemonjuice and 0.5/0.75/1 tsp of lemonzest. Whisk until the sauce begins to thicken. Return the chickenbreasts to the pan. Season with a pinch of blackpepper. Serve the cauliflowerpuree to the side.