Ghostly Gala Poached Chicken (Printable Version)

Tender poached chicken paired with smooth cauliflower purée and sautéed white mushrooms for a refined plate.

# What You Need:

→ Protein

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

→ Vegetables

03 - 1 medium head cauliflower, cut into florets (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 - 4 fl oz heavy cream
08 - 2 tablespoons unsalted butter (1 oz)
09 - 1 oz cream cheese

→ Pantry

10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper
12 - 16.9 fl oz low-sodium chicken broth
13 - Salt, to taste

# How To Make:

01 - Bring chicken broth to a gentle simmer in a medium saucepan. Add 1 teaspoon salt. Add chicken breasts, cover, and poach on low heat for 12 to 15 minutes until just cooked through. Remove chicken, cover loosely with foil, and set aside.
02 - Place cauliflower florets in a large pot with enough water to cover and a pinch of salt. Bring to a boil and cook until very tender, approximately 10 to 12 minutes. Drain thoroughly. Transfer cauliflower to a blender or food processor; add heavy cream, butter, and cream cheese. 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 onions and cook until translucent, about 2 minutes. Add mushrooms and garlic, then sauté until mushrooms are soft and lightly golden while remaining pale, around 5 to 6 minutes. Season lightly with salt.
04 - Spread a generous portion of cauliflower purée onto each plate. Place one poached chicken breast atop the purée. Arrange sautéed mushrooms elegantly around the chicken. Finish by sprinkling freshly cracked black pepper around the plate edges to create dramatic shadows, avoiding direct contact with the food.

# Expert Tips:

01 -
  • It looks like you've spent hours plating when it's actually straightforward and meditative to prepare.
  • Every component is silky, tender, and comforting—elegance that doesn't sacrifice satisfaction.
  • The contrast of that dramatic black pepper against the white creates an unexpected moment of theater on every plate.
02 -
  • Do not overcrowd the skillet when sautéing mushrooms or they'll steam instead of sauté; I learned this the hard way with a soggy plate.
  • The poaching liquid should stay clear and pale; if it clouds, your chicken is cooking too fast and will dry out.
  • Draining the cauliflower is non-negotiable—excess water will break your purée's silky texture.
03 -
  • Make the cauliflower purée ahead of time and reheat it gently; it frees you up to focus on the chicken and mushrooms during plating.
  • Taste everything before it hits the plate—season the mushrooms lightly as they cook, not after, so the salt is absorbed and balanced.
Return