Creamy Chicken Puree

Cut the boneless, skinless chicken breast into 1-inch cubes. Finely chop the small onion and mince the garlic clove.

In a medium saucepan or skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.

Add the chicken cubes to the pan and cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-7 minutes.

Pour in the chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for 10-15 minutes, or until the chicken is very tender and easily shredded.

Carefully transfer the cooked chicken and broth mixture to a blender or food processor. If using, add the milk or light cream at this stage.

Blend on high speed until the mixture is completely smooth and has a creamy, uniform consistency. You may need to scrape down the sides of the blender a few times.

Taste the puree and season with salt and black pepper to your preference. Blend briefly again to incorporate the seasonings.

Serve warm. This puree can be enjoyed on its own or as a side dish.