Chicken Piccata

Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, drain the cooked cauliflower and add it to a food processor with the cream cheese. Blitz until smooth. Season well with salt and pepper. Keep covered until serving.

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 measured water and dissolve the 0.5 stock cube in it.

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.

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the coated chicken breasts 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).

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 Tbsp of lemon juice and 0.5 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the chicken breasts to the pan. Season with a pinch of black pepper. Serve the cauliflower puree to the side.