Chicken on Mashed Cauliflower with Red Hot Salsa

1 small cauliflower head, white and with tight stalks (about 1 pound), greenleaves removed and head separated into florets3 tablespoons unsalted butter 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper4 boneless, skinless chicken breast halves (each about 6 ounces)3 tablespoons waterRed Salsa Sauce 1/2 cup fresh salsa (or recipe from Pepin's book)1 tablespoon good olive oil 1/8 teaspoon salt2 tablespoons chopped fresh chivesBring 1 1/2 cups water to a boil in a nonreactive (stainless steel) saucepan. Add the cauliflower florets, cover, and cook over high heat for 10-12 minutes, until very tender. Drain off the water, and add 2 tablespoon of the butter ad 1/4 teaspoon each of the salt and pepper. Using a knife, cut through the cauliflower in the pan to coarsely chop it. Set aside until serving time.About 10 minutes before serving time, sprinkle the chicken breasts with the remaining 1/2 teaspoon each salt and pepper. Arrange the breasts in a single layer in a skillet and add the remaining 1 tablespoon butter and the water.Bring to a boil, cover tightly, and cook over medium to low heat for 3 to 4 minutes. Remove from the heat, and set aside, covered, for 3 to 4 minutes longer to finish cooking while you make the sauce.For the sauce: Mix the salsa with the olive oil and salt in a bowl. Pour whatever juices have collected around the chicken into the bowl and stir into the sauce.To serve: Reheat the cauliflower in a microwave oven or on the stove, then divide it among four plates. Cut the chicken breast pieces in 1/2 and arrange 2 halves on top of the cauliflower on each plate. Coat with the sauce. Sprinkle with the chives and serve.Nutrition values per serving: 331 calories(39.5 percent from fat), 14.5 g fat(6.4 g saturated fat), 7 g carbohydrate, 2.9 g fiber, 41.3 g protein, 122 mg cholesterol, 887 mg sodium.SaltSense: Omitting the added salt reduces sodium per serving to 323 milligrams.LeanNote: By cutting the butter to 1 1/2 tablespoon and adding 1 teaspoon of olive oil you'll reduce the calories per serving to 283, fat to 9 grams, and the percent of calories from fat to 28.8. "Jacques Pepin: Fast Food My Way" by Jacques Pepin (2004 Houghton Mifflin, $30)