Poached Chicken with Smashed Cauliflower and Salsa

1
Sherri Williams

By
@logansw

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:)

Rating:

★★★★★ 4 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

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
  • 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

How to Make Poached Chicken with Smashed Cauliflower and Salsa

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!

Printable Recipe Card

About Poached Chicken with Smashed Cauliflower and Salsa

Course/Dish: Chicken Salsas
Main Ingredient: Chicken
Regional Styles: Mexican French



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