To make the sauce, heat the oil and add the garlic and cauliflower. Stir and cook until cauliflower is lightly browned and very soft.

Transfer to a blender and add the salt. Puree, adding the broth a little bit at a time until you get a good consistency. Stir in the milk and lemon juice.

To cook the chicken, season liberally with salt and pepper. Heat the oil in a heavy skillet and add the chicken breasts, making sure not to crowd the pan.

Cook the chicken until browned on both sides, and cooked through.