Poached Chicken with Smashed Cauliflower and Salsa
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|4||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|
|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 large||lime juice and zest|
|salt and pepper to taste|
Danville VA, lives in Crestview, FL
Member Since Feb 2011
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:)
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!