Preheat oven to 375 degrees. Bring a medium pot of lightly salted water to a boil. Place a colander in the sink. Thoroughly rinse produce and pat dry. Slice mushrooms into 1/4” slices. Peel onion and cut into thin strips (julienne). Mince garlic. Stem and mince parsley. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.

Add cauliflower to boiling water. Reduce to a simmer and cook for 8-10 minutes, or until tender. Use a slotted spoon to remove cauliflower, leaving hot water in pot for cooking green beans. Place cauliflower, cream cheese, minced garlic (add half, taste, and add more if desired), and a pinch of salt and pepper into a food processor or blender, or mash by hand until smooth. (Add hot water a tablespoon at a time to thin, if it feels too thick.) Set aside.

Heat a medium oven-safe pan over medium heat. Add 2 tsp. olive oil and chicken and cook for 4-5 minutes on each side, or until browned and an internal temperature of 165 degrees is reached. Lay Swiss cheese over chicken, place pan in oven, and bake for 2-4 minutes, or until cheese is melted. If you don't have an oven-safe pan, transfer chicken to a foil lined baking sheet. Remove finished chicken to a plate and set aside.

Return pan to medium heat and add 1 Tbsp. olive oil over medium heat. Add mushrooms and onions and cook 10 minutes, or until slightly caramelized. Add sherry wine and cook for 1-2 more minutes, or until all liquid is absorbed. Season with salt and pepper to taste. The cooking sherry will loosen any caramelized bits of food stuck to bottom of the pan and incorporate them back into the mixture. This is called "de-glazing".

While mushrooms are cooking, bring pot of water used for cauliflower back to a boil. Add green beans and reduce to a simmer. Cook for 5-6 minutes or until green beans are tender. Strain beans and return to pot. Add 1 tsp. olive oil and toss until coated. Season with a pinch of salt and pepper.

Add a mound of whipped cauliflower to middle of the plate. Arrange green beans next to the cauliflower. Place a chicken breast on top of whipped cauliflower and cover with mushrooms and onions. Garnish with chopped parsley.