Ghostly Gala Poached Chicken (Printable Version)

Tender chicken with creamy cauliflower purée and sautéed mushrooms, finished with a dramatic black pepper touch.

# What You Need:

→ Protein

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

→ Vegetables

03 - 1 medium head cauliflower, cut into florets (approx. 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
09 - 1 oz cream cheese

→ Pantry

10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper (for shadows)
12 - 2 cups low-sodium chicken broth (white or clear)
13 - Salt, to taste

# Steps:

01 - In a medium saucepan, bring the chicken broth to a gentle simmer and add 1 teaspoon salt. Submerge chicken breasts, cover, and poach over low heat for 12 to 15 minutes until just cooked through. Remove and keep covered with foil.
02 - In a large pot, cover cauliflower florets with water and add a pinch of salt. Bring to a boil and cook until tender, about 10 to 12 minutes. Drain thoroughly. Transfer to a blender or food processor, add heavy cream, butter, and cream cheese, then blend until smooth and creamy. Season with salt to taste and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Add chopped onions and cook until translucent, approximately 2 minutes. Add sliced mushrooms and minced garlic, sautéing for 5 to 6 minutes until mushrooms are soft and lightly golden but still pale. Season lightly with salt.
04 - Place a generous portion of cauliflower purée on each plate. Top with one poached chicken breast. Arrange sautéed mushrooms around the chicken artfully. Finish by sprinkling freshly cracked black pepper around the plate edges to create ethereal shadows without placing it directly on the food.

# Expert Advice:

01 -
  • It's impossibly elegant but actually forgiving—no browning to fuss over, just gentle heat and silky textures.
  • The simplicity means you can focus on the people at your table instead of staying glued to the stove.
  • That black pepper finish tastes like a secret; guests always ask what makes it so visually striking.
02 -
  • Keep your broth absolutely clear—any browning will break the spell of the white plate, so resist the urge to sear the chicken first.
  • Don't overcook the chicken by even a minute; it hardens so quickly and the whole dish depends on that tender bite.
  • The cream cheese isn't just a flavor thing—it stabilizes the puree so it doesn't break or separate when it cools slightly on the plate.
03 -
  • Crack your pepper fresh and coarse—it looks better and tastes sharper than pre-ground, and that final sprinkle is your signature move.
  • If the puree starts to feel thick as it cools, loosen it gently with a splash of warm broth instead of adding cold cream, which can make it grainy.
Go Back