Ghostly Gala Tender Chicken (Print)

A stunning plate of tender chicken, silky cauliflower purée, and delicate white mushrooms accented by black pepper shadows.

# Components:

→ Protein

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

→ Vegetables

03 - 1 medium head cauliflower, cut into florets (about 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 - ½ 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. Add 1 teaspoon salt. Place chicken breasts in broth, cover, and poach over low heat for 12 to 15 minutes until just cooked through. Remove breasts, cover lightly with foil, and keep warm.
02 - Combine cauliflower florets with enough water to cover in a large pot. Add a pinch of salt and bring to a boil. Cook until tender, about 10 to 12 minutes. Drain thoroughly. Transfer to a blender, add heavy cream, butter, and cream cheese; blend until smooth and silky. Season to taste with salt and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Cook onions until translucent, approximately 2 minutes. Add mushrooms and garlic; sauté until mushrooms are softened and lightly golden but still pale, about 5 to 6 minutes. Season lightly with salt.
04 - Place a generous portion of cauliflower purée on each plate. Top with one poached chicken breast. Distribute sautéed mushrooms around the chicken. Finish by sprinkling freshly cracked black pepper around the dish to create visual shadows, avoiding direct contact with the food.

# Expert Advice:

01 -
  • It looks impossibly elegant but comes together in an hour, making you feel like a quietly confident cook.
  • The contrasting textures—creamy purée, tender chicken, delicate mushrooms—create a meal that feels indulgent without heaviness.
  • The visual drama of black pepper on white makes you look like you understand plating, even if you're making this for the first time.
  • It's naturally gluten-free and scales beautifully for dinner parties without adding stress.
02 -
  • If your chicken broth has even a hint of color or cloudiness, it will completely break the visual magic; always use clear broth or make your own with just chicken and water.
  • Overcooking the mushrooms turns them dark and mushroom-y tasting instead of delicate—they should finish pale and tender, almost shy.
  • The cauliflower purée must be kept warm but not actively cooking, or it can separate; a gentle double boiler or even a pot set over warm (not hot) water works beautifully.
03 -
  • Pat your mushrooms completely dry before they hit the pan—any moisture turns into steam instead of sear, and you lose that gentle golden edge.
  • Keep your plating tools warm; even a cold spoon can cool the purée just enough to change its texture, which sounds silly but changes everything.
Back