Poached chicken breast with creamy potato puree

• 1 large chicken breast, skinless and boneless
• 2 large russet potatoes, peeled and chopped
• 60 ml unsalted butter
• 60 ml heavy cream
• 60 ml whole milk
• Salt and white pepper to taste
• Fresh pea shoots for garnish
• 240 ml chicken stock (for poaching)

1. Place the potatoes in a pot of salted water, bring to a boil, and simmer for 15-20 minutes until tender.
2. In a separate wide skillet, bring the chicken stock to a very gentle simmer. Submerge the chicken breast, cover, and poach for 12-15 minutes or until the internal temperature reaches 165°F (74°C).
3. Drain the potatoes and pass them through a ricer or fine-mesh sieve for a smooth texture.
4. In a small saucepan, heat the butter, milk, and cream until warm. Slowly whisk this mixture into the potatoes until silky and light. Season with salt and white pepper.
5. Spread a thick layer of potato puree on a plate, creating a slight well in the center.
6. Slice the poached chicken or leave it whole and place it atop the puree.
7. Garnish with fresh pea shoots.

Serve immediately while warm. This dish pairs beautifully with a side of steamed asparagus or a light lemon vinaigrette salad to cut through the richness of the puree.