Ghostly Gala Poached Chicken (Printer View)

Tender poached chicken paired with silky cauliflower purée and sautéed mushrooms, finished with cracked black pepper.

# Components:

→ Protein

01 - 4 small boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1 teaspoon salt

→ Vegetables

03 - 1 medium head cauliflower, cut into florets (about 24.7 oz)
04 - 8.8 oz white button mushrooms, sliced
05 - 1 small white onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy

07 - 120 ml heavy cream
08 - 30 g unsalted butter
09 - 30 g cream cheese

→ Pantry

10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper
12 - 500 ml low-sodium chicken broth
13 - Salt, to taste

# Method:

01 - Bring chicken broth to a gentle simmer in a medium saucepan. Add 1 teaspoon salt. Submerge chicken breasts, cover, and poach over low heat for 12 to 15 minutes until just cooked through. Remove breasts, cover loosely with foil, and keep warm.
02 - Place cauliflower florets in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until very tender, about 10 to 12 minutes, then drain thoroughly. Transfer cauliflower to a blender, add heavy cream, butter, and cream cheese, then blend until smooth and silky. Season with salt to taste and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, approximately 2 minutes. Add sliced mushrooms and minced garlic; sauté until mushrooms are soft and lightly golden but remain pale, about 5 to 6 minutes. Season lightly with salt.
04 - Spoon a generous portion of cauliflower purée onto each plate. Arrange one poached chicken breast on top. Scatter sautéed mushrooms artfully around the chicken. Finish by sprinkling freshly cracked black pepper around, not directly on, the food to create visual shadows.

# Expert Advice:

01 -
  • It looks far more complicated than it actually is, which means you get to feel like a genius without the usual kitchen chaos.
  • Everything cooks at the same time if you plan it right, so you're not juggling pans for hours.
  • The black pepper shadows are your secret weapon for turning simplicity into sophistication.
  • It's naturally gluten-free and feels special enough for company but easy enough for a quiet Tuesday.
02 -
  • The chicken will keep cooking slightly after you remove it, so don't let it go longer than 15 minutes in the broth or it'll dry out by the time you plate.
  • The pepper shadows should frame the dish, not cover it—this is what separates elegant from heavy.
  • Drain that cauliflower aggressively; any trapped water becomes the enemy of a silky purée.
03 -
  • Make the cauliflower purée first and keep it warm in a covered pot over the lowest heat while you finish everything else—it holds beautifully and stays creamy.
  • Let your chicken rest after poaching; it finishes cooking gently and stays infinitely more tender than if you plate it straight from the broth.
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