Sherri Logan Williams Recipe

Poached Chicken with Smashed Cauliflower and Salsa

By Sherri Logan Williams logansw


Recipe Rating:
 4 Ratings
Serves:
4-6
Prep Time:
Cook Time:

Sherri's Story

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:)

Ingredients

4
chicken breast, skinless and boneless
1 1/2 c
chicken broth
1 1/2 c
dry white wine
kosher salt and pepper, sprinkle
SMASHED CAULIFLOWER
1 large
head cauliflower, florets
1/2 c
half and half
1/2 stick
butter, unsalted
Find more recipes at goboldwithbutter.com
2 Tbsp
evoo
1 Tbsp
everglades
SALSA
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
ketchup
1 large
lime juice and zest
salt and pepper to taste

Directions Step-By-Step

1
In a large pot, poach chicken in chicken broth, wine, salt and pepper for 15-20 minutes, until done.
2
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.
3
Mix all salsa ingredients and chill for at least 15 minutes.
4
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