Ghostly Gala Tender Chicken (Print-Friendly)

A visually striking dish featuring tender chicken, smooth cauliflower purée, and sautéed white mushrooms finished with black pepper accents.

# 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 - 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 (clear)
13 - Salt, to taste

# How To Make It:

01 - Bring chicken broth to a gentle simmer in a medium saucepan. Add 1 teaspoon salt, place chicken breasts into broth, cover, and poach over low heat for 12 to 15 minutes until cooked through. Remove chicken, cover loosely with foil, and set aside.
02 - In a large pot, add cauliflower florets and enough water to cover. Season with a pinch of salt and bring to a boil. Cook until very tender, about 10 to 12 minutes. Drain thoroughly, then transfer cauliflower to a blender or food processor. Add heavy cream, butter, and cream cheese. Blend until smooth and silky. 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 sliced mushrooms and minced garlic, sauté for 5 to 6 minutes until mushrooms are soft and lightly golden but retain a pale color. Season lightly with salt.
04 - Place a generous mound of cauliflower purée onto each plate. Top with one poached chicken breast. Arrange sautéed mushrooms around the chicken. Finish by sprinkling freshly cracked black pepper around the edges of the plate to create ethereal shadows, avoiding direct contact with the food.

# Expert Advice:

01 -
  • It feels far more elegant than it actually is, which means you can pull off an impressive dinner without spending your whole afternoon in the kitchen.
  • The contrast between silky, pale components and those dramatic black pepper shadows creates an almost meditative eating experience.
  • Everything cooks in under an hour, and yet it tastes like something you'd order at a restaurant that uses only white plates.
02 -
  • The chicken will continue to cook slightly after you remove it from the broth, so pull it out when it's just barely cooked through—it'll be more forgiving than if you wait until it's fully opaque.
  • Never blend your cauliflower while it's steaming hot; let it cool for a minute first, otherwise you'll create a gluey, broken mess instead of a smooth purée.
  • If your mushrooms start turning brown, you've gone too far—they need to stay pale to complete the ghost-like effect of the dish.
03 -
  • Keep everything warm in separate vessels until the moment you plate—cold components will make the dish feel assembled rather than cohesive.
  • Use a slotted spoon to remove the chicken from broth so no liquid clings to it; this prevents moisture from diluting your purée once everything is on the plate.
Return