Chicken fillet with creamy sauce

Cut the cauliflower into medium pieces.

Dip in boiling salted water for 3 minutes.

Throw in a colander and drain off all excess water.

Cut the chicken fillet into small pieces 5 mm thick, 5-6 cm long.

Season with salt and pepper.

Make a creamy sauce:

Grate the cheese on a fine grater.

Finely chop the garlic.

Heat the cream in a frying pan.

Add cheese.

Season with salt and pepper.

Keep the cream sauce on fire until the cheese is completely dissolved.

Add garlic.

Put the chicken fillet on a baking sheet greased with vegetable oil (the chicken fillet gives juice and is thus boiled - it is unnecessary to boil it beforehand).

Place the cauliflower next.

Pour cauliflower with chicken fillet with creamy sauce.

Bake in the oven until golden and appetizing.

Enjoy your meal!