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Chicken with quince sauce with cauliflower and potato puree

Name: Chicken with quince sauce with cauliflower and potato puree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 unit chicken breast; 200 g potato, peeled and cut into 2 cm cubes; 25 g quince; 2 package cream cheese; 400 g cauliflower floret, separated into florets; 15 ml olive oil; 14 g butter; salt; ground black pepper, ground

Delicious sautéed chicken covered with a smooth layer of cream cheese, accompanied by a creamy cauliflower and potato puree and topped with a sweet quince sauce. A balanced and comforting dish that combines light vegetables with mild flavors and a sweet touch.

Servings: 2
Prep: 10 min
Cook: 20 min

Ingredients

2 unit chicken breast
200 g potato, peeled and cut into 2 cm cubes
25 g quince
2 package cream cheese
400 g cauliflower floret, separated into florets
15 ml olive oil
14 g butter
salt
ground black pepper, ground

Instructions

Peel the potatoes and cut them into 2 cm cubes. In a pot, add the potatoes, cover them with water, and add a pinch of salt. Bring to a boil and cook over medium heat for 7-8 minutes.
When the potatoes have been cooking for 7-8 minutes, add the cauliflower florets to the same pot and cook for another 10-11 minutes until tender. Meanwhile, heat a pan over medium heat, add the quince and a splash of water, and cook for 1-2 minutes stirring until the sauce reduces.
Drain the potatoes and cauliflower, reserving one-third of the cauliflower on a plate. Place the rest in a measuring jug, add a drizzle of oil, and blend with an immersion blender until you obtain a smooth puree. Season with salt and pepper to taste.
In the same pan, heat a drizzle of oil and the butter over medium heat. Add the reserved cauliflower and sauté for 2-3 minutes over medium-high heat until golden. Remove and set aside.
Heat a drizzle of oil in the pan over medium heat. Season the chicken breasts with salt and pepper and cook for 3-4 minutes per side until golden and cooked through. Off the heat, cover the chicken with the cream cheese.
Serve the cauliflower and potato puree on one side of the plate. Place the chicken and sautéed florets next to it and finish with the quince sauce on top.

Nutrition (per serving)

Calories: 802 kcal
Protein: 43 g
Carbohydrates: 36 g
Fat: 45 g
Fiber: 6 g