Trim ends off green beans.

Coarsely chop cauliflower florets.

Cut mushrooms into 1/4" slices.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, half the garlic salt (reserve remaining for cauliflower mash), and a pinch of pepper.

Spread into a single layer and roast in hot oven until green beans are tender but still crisp, 11-15 minutes.

Remove from oven and tent with foil.

While green beans roast, make cauliflower mash.

Bring a medium pot with cauliflower covered with water to a boil, covered. Cook until fork-tender, 12-15 minutes.

Drain cauliflower in a colander and return to pot.

Add half the cream base (reserve remaining for sauce), remaining garlic salt, Parmesan, and a pinch of salt and pepper. Mash until smooth. Cover and set aside.

While cauliflower cooks, cook chicken.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-5 minutes.

Stir in remaining cream base, cream cheese, 3 Tbsp. water, and a pinch of pepper. Bring to a simmer.

Once simmering, stir until combined and smooth, 2-3 minutes.

Remove from burner and stir in truffle oil (to taste).

Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!