Step 1

Place chicken breasts in between two sheets of parchment paper and gently thin out with a meat mallet or rolling pin.

Step 2

Drizzle with a little oil and season on both sides with salt and pepper.

Step 3

Heat a large, deep pan over medium-high heat. Add the chicken breasts then allow to cook for 2-3 minutes per side until golden brown. Remove and set aside.

Step 4

the same pan, add the bacon and cook until crisp and golden. Remove and set aside.

Step 5

Drain off the bacon fat, leaving 1-2 tablespoons behind.

Step 6

Add the onion and garlic to the pan and sauté until soft and fragrant.

Step 7

Add the cauliflower florets and thyme and cook for 5 minutes. Pour in the chicken stock, cream and lemon juice then season with salt and pepper.

Step 8

Allow to simmer until the cauliflower is almost tender.

Step 9

Add the chicken back to the pan along with any of its resting juices and allow to cook for another 5 minutes until the chicken is heated through and cooked throughout.

Step 10

Serve with side dishes of your choice.