Ghostly Gala Poached Chicken (Printable Version)

Tender poached chicken paired with creamy cauliflower purée and sautéed white mushrooms in an elegant presentation.

# What You'll Need:

→ Protein

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

→ Vegetables

03 - 1 medium head cauliflower, 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
12 - 2 cups low-sodium chicken broth
13 - Salt, to taste

# Directions:

01 - Bring chicken broth to a gentle simmer in a medium saucepan and add 1 teaspoon salt. Place chicken breasts in broth, cover, and poach on low heat for 12 to 15 minutes until cooked through. Remove breasts, loosely cover 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, add heavy cream, butter, and cream cheese, then 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, approximately 2 minutes. Add mushrooms and garlic, sauté until mushrooms are soft and lightly golden yet pale, about 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 by sprinkling freshly cracked black pepper around the perimeter of the plate to create ethereal shadows.

# Additional Tips::

01 -
  • It's elegant enough to impress but straightforward enough that you won't spend your entire evening stressed in the kitchen.
  • The creamy cauliflower purée tastes indulgent without any hidden tricks—just real butter and cream doing what they do best.
  • That final sprinkle of black pepper isn't just garnish; it creates visual magic that makes people lean in closer to admire your plate.
02 -
  • Don't skip draining your cooked cauliflower thoroughly—excess moisture is the enemy of a silky purée and will make it grainy instead of luxurious.
  • Keep the poached chicken loosely covered after cooking; it continues cooking slightly from residual heat, and you want it moist and forgiving, not dried out and regretful.
  • The black pepper goes around the plate, not scattered on top, so it creates visual contrast against the white rather than disappearing into it.
03 -
  • Make the cauliflower purée up to four hours ahead and reheat it gently on the stove with a splash of cream—this gives you breathing room and takes pressure off timing on dinner night.
  • Poach the chicken at the very last moment so it's still warm when plated; cold chicken against warm purée feels disconnected, but everything at the same temperature sings together.
Return