Ghostly Gala Poached Chicken (Print View)

Tender poached chicken paired with creamy cauliflower purée and sautéed mushrooms, finished with dramatic black pepper shadows.

# Components:

→ Protein

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

→ Vegetables

03 - 1 medium cauliflower head, cut into florets (approximately 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 - 1/2 cup heavy cream
08 - 2 tablespoons unsalted butter
09 - 1 oz cream cheese

→ Pantry

10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper (for shadow garnish)
12 - 2 cups low-sodium chicken broth
13 - Salt, as needed

# Method:

01 - In a medium saucepan, bring the chicken broth to a gentle simmer. Stir in 1 teaspoon of salt. Add the chicken breasts, cover, and poach over low heat for 12 to 15 minutes until just cooked through. Remove the chicken and cover loosely with foil to keep warm.
02 - Place cauliflower florets in a large pot and add water to cover along with a pinch of salt. Bring to a boil and cook until very tender, about 10 to 12 minutes. Drain thoroughly. Transfer to a blender, 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 the chopped onion and cook until translucent, about 2 minutes. Add mushrooms and minced garlic, sautéing until mushrooms are soft and lightly golden but remain pale, approximately 5 to 6 minutes. Season lightly with salt.
04 - Spoon a generous portion 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 the food to create visual shadows.

# Expert Advice:

01 -
  • It looks like you spent all day cooking when it actually takes an hour.
  • The contrast of flavors hides in plain sight—buttery mushrooms, silky cream, tender chicken, all in monochrome.
  • Black pepper shadows are your secret weapon for turning a simple plate into something theatrical.
02 -
  • If you overboil the chicken, no amount of cream sauce can save it, so stay close and check early.
  • The cauliflower must be drained completely dry before blending, or you'll end up with something thin and sad instead of luxurious.
  • Crack your pepper fresh right before serving—pre-ground loses its intensity and won't create the visual drama you're after.
03 -
  • If your purée breaks or splits, strain it through fine mesh and whisk in a touch of warm cream to emulsify it back together.
  • The black pepper is the entire visual story—don't skip it, don't pre-sprinkle it, and don't hold back on the cracking; the bigger the shards, the more theatrical the shadow.
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