Poached Chicken with Smashed Cauliflower and Salsa

Sherri Williams Recipe

By Sherri Williams logansw

Prep Time:
Cook Time:

This dish is soooo goood!!! This is my take on a Jacque Pepin recipe I saw on a cook show about 7 years ago. I never write down recipes but I remembered the main ingredients. I've made the dish several times. I wanted to share this with my JAP, family. Happy Cooking! sw:)


chicken breast, skinless and boneless
1 1/2 c
chicken broth
1 1/2 c
dry white wine
kosher salt and pepper, sprinkle
1 large
head cauliflower, florets
1/2 c
half and half
1/2 stick
butter, unsalted
2 Tbsp
1 Tbsp
1 can(s)
rotel, drained ( i used fresh chopped vine ripe)
2 medium
garlic cloves, minced
2 Tbsp
fresh cilantro, chopped
1 medium
shallot , chopped
1 Tbsp
1 large
lime juice and zest
salt and pepper to taste

Directions Step-By-Step

In a large pot, poach chicken in chicken broth, wine, salt and pepper for 15-20 minutes, until done.
Boil cauliflower florets until soft, This should take about 12-15 minutes. Drain well. Mash cauliflower. Add the remaining ingredients for the smashed caulifler , mix well.
Mix all salsa ingredients and chill for at least 15 minutes.
On a large plate add smashed cauliflower, chicken breasts and top with salsa. Enjoy!

About this Recipe

Course/Dish: Chicken, Salsas
Regional Styles: Mexican, French
Other Tags: Quick & Easy, For Kids, Healthy

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jamie Beecham jamie4cakes
Mar 4, 2015
How did I miss this great sounding recipe and I do love my cauliflower
Sherri Williams logansw
Mar 24, 2014
I'm so happy that you enjoyed the recipe. I make this often as well. I really don't like chicken breast either. Preparing it this way, keeps it nice and juicy. Thanks for sharing your thoughts. sw☺
Rick Pottorf rickey555
Mar 15, 2014
First off this was just wonderful. The poached chicken breast was really good and this is from someone that does not like the breast meat unless it is in chicken salad. With the wine and chicken broth it was very tasty and moist. Now for the cauliflower. I do like this raw or in a cheese sauce and that that is the only way I have ever ate it. But this way was something new to me and I have never had before. That was so good. And it will happen more often from now on. I like to do new recipes to the T before I change things up. But you gave me a little room to work a little magic when you can get what you need. I could not find the Everglades Seasoning so I improvised and used Sazon By Goya. A good friend from Puerto Rico turned me on to it. So I used a small packet of it on the cauliflower. I have other seasoning, but this recipe has a Spanish flare to it and Sazon was a supper one to use with this. I thank you again Sherri for another great treat to the pallet.
Rick Pottorf rickey555
Mar 15, 2014
I tried this recipe and say it's Family Tested & Approved!
Oct 26, 2013 - Sherri Williams shared a photo of this recipe. View photo