Name: Chicken Breasts with Cauliflower Puree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 150 g chicken breast; 20 g butter; 0.75 clove garlic; 0.25 pcs lemon; 0.25 handful parsley; olive oil; salt; black pepper; 0.25 pcs cauliflower; 25 g sour cream; 10 g parmesan; 0.25 pinch nutmeg; 0.375 l water; salt; black pepper

Step by step process

Cauliflower Puree

1
Break the cauliflower into smaller florets, place them in a pot, and cover with water so that they are almost submerged.
2
Boil the cauliflower for about 12 to 15 minutes until soft, then drain well and let it steam off excess moisture for a minute.
TIP:
After cooking, drain the vegetables well and let them steam off briefly. The puree will stay thick, smooth, and won't become diluted even after adding cream, butter, or cheese.
3
Blend the still-hot cauliflower with sour cream, finely grated Parmesan cheese, and nutmeg into a smooth puree.
4
Season the puree with salt and ground black pepper and keep it warm so it retains its creamy consistency when serving.

Chicken Breasts

5
Pat the chicken breasts dry, optionally thin them slightly lengthwise, and season with salt and pepper on all sides to taste.
6
Let the butter soften briefly, then mix in the pressed garlic, chopped parsley, finely grated lemon zest, and a little lemon juice.
7
Heat a little olive oil in a pan and sauté the chicken breasts over medium heat for about 4 to 5 minutes on each side.
TIP:
Pat the chicken breasts dry before searing and place them only in a properly heated pan. At first, do not move the meat so it can sear and form a crust. Cook it over medium-high heat so it does not burn before it is cooked through.
8
When the meat is almost done, add half of the herb butter to the pan and let it melt and foam slightly on the meat.
9
Remove the browned chicken from the heat and let it rest for 3 minutes so that it remains juicy and tender when sliced.

Serving

10
Divide the warm cauliflower puree onto plates, place the chicken breasts on top, and add the remaining herb butter, which will melt on the hot meat.
11
Drizzle each serving with a few drops of lemon juice and serve immediately while the meat is juicy and the puree is beautifully smooth.

More tips:

If you want the puree even finer, briefly push it through a sieve after blending to achieve a truly smooth texture like in a restaurant.

Do not overcook the chicken breasts, as they will remain juicy at an internal temperature of around 72 °C, and the herb butter will stand out better on them.

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