# What You'll Need:
→ Protein
01 - 4 small boneless, skinless chicken breasts (5.3 oz each)
02 - 1 teaspoon salt
→ Vegetables
03 - 1 medium cauliflower head, cut into florets (24.7 oz)
04 - 8.8 oz white button mushrooms, sliced
05 - 1 small white onion, finely chopped
06 - 2 cloves garlic, minced
→ Dairy
07 - 1/2 cup heavy cream (120 ml)
08 - 2 tablespoons unsalted butter (30 g)
09 - 1 oz cream cheese (30 g)
→ Pantry
10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper
12 - 2 cups low-sodium chicken broth (500 ml)
13 - Salt, to taste
# How To Make It:
01 - Bring chicken broth to a gentle simmer in a medium saucepan. Add 1 teaspoon salt. Submerge chicken breasts, cover, and poach over low heat for 12 to 15 minutes until just cooked. Remove and loosely cover with foil; set aside.
02 - In a large pot, cover cauliflower florets with water and add a pinch of salt. Bring to a boil and cook until tender, about 10 to 12 minutes. Drain thoroughly. Transfer to a blender, add heavy cream, butter, and cream cheese, then blend until smooth and silky. Season with salt to taste and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chopped onions until translucent, approximately 2 minutes. Add mushrooms and garlic; sauté until mushrooms soften and achieve a light golden hue but remain pale, 5 to 6 minutes. Season lightly with salt.
04 - Place a generous portion of cauliflower purée on each plate. Top with one poached chicken breast. Arrange sautéed mushrooms around the chicken. Finish by sprinkling freshly cracked black pepper around (not on) the food to create visual shadows.
