Ghostly Gala with Chicken (Print)

A striking all-white dish blending poached chicken, silky cauliflower purée, and sautéed white mushrooms.

# What you'll 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
13 - Salt to taste

# How To Make It:

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 cooked through. Remove chicken, 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 to a blender and 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 chopped onions and cook until translucent, about 2 minutes. Add mushrooms and garlic, then sauté until mushrooms are soft and lightly golden but still 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 on top. Arrange sautéed mushrooms around the chicken. Finish by sprinkling freshly cracked black pepper around the plate to create artistic shadows, avoiding topping the food.

# Expert Tips:

01 -
  • The presentation stops conversations, yet everything comes together in just over an hour with no fussy techniques.
  • Creamy cauliflower purée satisfies like comfort food while feeling elegant and unexpected.
  • Each component tastes pure and speaks for itself, no heavy sauces needed.
02 -
  • Drain the cauliflower thoroughly after boiling, or your purée becomes watery and separates within minutes.
  • Keep the mushroom heat medium to high so they brown slightly and lose their moisture instead of steaming into a gray pile.
  • The black pepper is meant to surround the plate like shadows, not bury the dish, so sprinkle it judiciously and with intention.
03 -
  • Slice your mushrooms consistently so they cook at the same rate and brown evenly without any pieces turning dark or tough.
  • If your purée breaks or looks grainy, a splash of warm broth blended back in usually brings it back to silky life.
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