Chicken Chasseur & Cauliflower Mash

Endorsed by Emma Wilson Fitness

Serves 2


Tablespoon coconut oil

2 x chicken breast

120g chestnut mushrooms

400g tinned chopped tomatoes

1 cauliflower

1 shallot

2 garlic cloves

2 tbsp tomato puree

100ml vegetable stock

Bay leaf

2 tsp dried tarragon

Large handful flat leaf parsley

Large knob of butter



Finely chop garlic, thinly slice the shallot and the mushrooms. Chop the cauliflower into small pieces. Slice each chicken breast into 3 pieces.

Heat the coconut in the pan on a medium heat.  Cook the garlic and shallot for 2 mins, then add the chicken for 3 mins on each side until it turns golden brown.  Then add the mushrooms for 2 mins.

Place the cauliflower in a saucepan and cover with boiling water.  Simmer for 15 mins until softened.

Add chopped tomatoes, vegetable stock, tarragon, tomato puree and bay leaf and simmer with the lid on for 10 mins, stirring occasionally. Then remove the lid and simmer for 5 mins to reduce the sauce and until the chicken is cooked through.

Roughly chop the parsley.  Drain and mash the cauliflower with a potato masher.  Stir in the parsley, add the knob of butter and season to taste.  Remove the bay leaf from the chicken chasseur and discard.