Tender poached chicken with creamy cauliflower purée, sautéed mushrooms, and a touch of cracked black pepper.
# 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 (120 ml)
08 - 2 tablespoons unsalted butter (30 g)
09 - 1 ounce cream cheese (30 g)
→ Pantry
10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper
12 - 2 cups low-sodium chicken broth (500 ml)
13 - Salt, to taste
# How-To Steps:
01 - In a medium saucepan, bring the chicken broth to a gentle simmer and add 1 teaspoon salt. Add chicken breasts, cover, and poach on low heat for 12–15 minutes until just cooked through. Remove and cover loosely with foil, then set aside.
02 - In a large pot, combine cauliflower florets with enough water to cover. Add a pinch of salt and bring to a boil. Cook until very tender, about 10–12 minutes, then drain thoroughly. Transfer to a blender, add heavy cream, butter, and cream cheese, then blend until silky smooth. Season with salt as needed and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Add onions and cook until translucent, about 2 minutes. Add mushrooms and garlic, sauté until mushrooms are soft and lightly golden but still pale, 5–6 minutes. Lightly season with salt.
04 - Spoon a generous portion of cauliflower purée onto each plate. Place one poached chicken breast on top and arrange sautéed mushrooms artfully around. Finish with a dramatic sprinkle of freshly cracked black pepper around the plate to create ethereal shadows, avoiding placing it directly on the food.
