Ghostly Gala with Poached Chicken (Printable)

An elegant plate of poached chicken with creamy cauliflower purée, sautéed white mushrooms, and cracked black pepper shadows.

# 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 - 120 ml heavy cream
08 - 30 g unsalted butter (1 oz)
09 - 30 g cream cheese (1 oz)

→ Pantry

10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper
12 - 500 ml low-sodium chicken broth (1 pint, 15 fl oz)
13 - Salt, to taste

# How-To Steps:

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 breasts, cover loosely with foil, and set aside.
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. Drain thoroughly. Transfer cauliflower to a blender or food processor, add heavy cream, butter, and cream cheese. Blend until silky smooth. 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 yet pale, about 5 to 6 minutes. Season lightly with salt.
04 - Spoon a generous mound of cauliflower purée onto each plate. Place one poached chicken breast atop the purée. Arrange sautéed mushrooms around the chicken. Finish with a dramatic sprinkle of freshly cracked black pepper around (not on) the dish to create ethereal shadows.

# Expert Tips:

01 -
  • It looks like something from a fancy restaurant but comes together in under an hour with techniques you can master immediately.
  • The creamy cauliflower base is so comforting that even the most skeptical vegetable avoiders find themselves asking for seconds.
  • Black pepper shadows turn a quiet dish into a conversation starter—people actually notice the presentation.
02 -
  • The chicken only needs 12 to 15 minutes—any longer and it becomes dry, so set a timer and resist the urge to peek or poke.
  • Black pepper shadows are more dramatic if you crack the peppercorns yourself just before serving; pre-ground pepper looks tired and dusty by comparison.
  • If your cauliflower purée breaks or looks grainy, a quick blend with an immersion blender while it's still warm fixes it.
03 -
  • A blender makes a smoother purée than a food processor because it fully breaks down the cauliflower; if you only have a processor, add a little extra cream and blend longer.
  • Room-temperature cream cheese blends into the hot cauliflower more smoothly than cold—it sounds small, but it prevents lumps.
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